If you can’t decide between cheesecake or regular cake and like the attributes of Boston Cream Pie, this dessert has it all! Boston Cream Cheesecake has a light spongecake base topped with an easy cheesecake and chocolate glaze.
The recipe is from my friend Alton’s family cookbook.
If you recognize it as one from Philadelphia Cream Cheese, take a closer look because you’ll see that there’s less cream cheese, sugar and sour cream and that the baking temperature is different. It matches Philly’s old version of the recipe, and it’s the one I can vouch for since I haven’t tried their updated one on the link.
So to make this Boston Cream Cheesecake, you bake a layer of yellow cake in a standard 9 inch metal springform pan.
After it bakes and cools, you pour cheesecake batter over the top, bake again, cool and cover with a chocolate glaze. Despite all the cooling and chilling, it’s actually a very simple cake. For the base, cake mix works perfectly here, but a scratch recipe can be substituted for the base layer. Use your favorite. If you go with a mix, you’ll need a 9 oz box of something like Jiffy, or half the batter made with an 18.25 oz box mix (you can make two layers and save the second).
- 1 (9 ounce) box of yellow cake mix plus ingredients called for on box or a half batch of your favorite 18.25 oz mix OR scratch yellow cake**
- 16 ounces of cream cheese, softened
- 1 teaspoon vanilla
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs, room temperature
- 3 tablespoons butter
- 2 ounces unsweetened chocolate, chopped
- 1 cup sifted confectioner’s sugar (about 3.4 ounces)
- 2 tablespoons boiling water
- 1/2 teaspoon vanilla extract
- Prepare the cake mix according to package directions and bake in a greased 9 inch round springform pan. Note: Set the pan on a baking sheet to catch any drips. Set aside and let cool completely.
- In a large mixing bowl, beat the cream cheese, vanilla and sugar until well blended. Reduce speed to low and add the sour cream, then stir in the eggs (still using low speed and being careful not to overbeat). Pour this mixture over the cake.
- Bake for 35 minutes. Let cake cool completely, then loosen from rim and remove made rim. Note: after 35 minutes, cake should still be kind of jiggly in the center. It will firm as it cools and chills.
- When cake is completely cool, prepare the icing. Measure out all your ingredients and have them ready to go, and have the 2 tablespoons of water in a microwave-safe measuring cup. Make sure you sift the powdered sugar, especially if you don't weigh out 3.4 ounces.
- In a medium saucepan, melt the butter over medium heat. Reduce heat to low and add the chopped chocolate. Stir until smooth. Meanwhile, heat the water in the microwave-safe cup until boiling. Remove chocolate mixture from heat and add boiling water and powdered sugar. Stir well, then add the vanilla and stir until smooth. Pour over the top of the cake and chill for several hours.
OMG. This recipe hit all my buttons. If a person can gain weight by reading recipes and looking at pictures…I just gained ten pounds.
I’ve just mentally eaten the whole thing!
🙂
Seems like a nice size too in terms of number of servings.
TP, this one hit all my buttons too. I’ve had my eye on it for at least 10 years and just now got around to making it thanks to the fact Alton endorsed it in her book.
Sue, I put in 8 servings, but could probably get up to 10 or even 12.
I want to try making it again with a chocolate cake base. Scratch was good, but given the cake is baked twice, I think a pudding-added cake mix cake or a super moist chocolate cake with sour cream in it is the way to go.
So why not go triple chocolate and add mini chocolate chips to the cheesecake mixture? Or could you add a thin layer of raspberry or cherry or strawberry jam between the cake and the cheesecake? LOL, you really got me thinking! Too bad I don’t have an excuse to bake!
oh my gosh! you’re so talented!!! that turned out awesome!
Anna, you did such a great job of photographing the cake. It looks as delicious as it tastes.
I might mention something that really ‘bugs’ me. They no longer make and 18+ oz. cake mix. They are all 15 something. Its bad enough they discontinue flavors, but changing the amount really makes a difference. I haven’t seen any notices or warning, but the price is the same. I guess we will have to start weighing – or better yet, start from scratch – it isn’t that bad!
I know a certain husband who just might like a cake like that, since he loves cheesecake and Boston cream pie.
JUST in time!!! Friday is my birthday. Guess what I am making for my birthday cake???? This sounds so yummy.
This looks yummy! Love how you phototgraphed it, the individual layers came across perfectly. I want to have this soon!
Three questions:
Is the cream cheese middle layer baked at the same temperature posted on the cake mix box?
In step 3, should the cake and middle layer be cooled at room temperature and then chilled in the refrigerator before proceeding to the topping layer?
Do you prefer this recipe over your Boston Cream Poke Cake?
Hi Darlene,
It really depends on what brand of cake mix you use or what cake recipe you decide to go with, but in general, yes — the cheesecake is baked at 350F. Also, I did cool the cake and cheesecake layer at room temperature before adding the topping layer.
As for the last question, that’s subjective!! I liked the Boston Cream Poke Cake, but the cheesecake lovers in the house (and all our guests) were crazy about this one.
Thanks Anna. I’m definitely going to make this recipe.
Thank you for this recipe. I kept searching for a dessert to make my husband for Valentine’s Day and this was perfect. He loved it. I sort of cheated on the chocolate ganache though and made mine with just cool whip and chocolate squares only because I
was pressed for time. Thanks again.
Hooray! Glad you liked it and thanks for the review :).