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Boston Cream Pie Cheesecake

Course Dessert
Cuisine American, Southern
Keyword boston-cream-cheesecake, boston-cream-pie, boston-cream-pie-cheesecake, cheesecake-recipes
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chill time 8 hours
Total Time 9 hours 45 minutes
Servings 12 pieces
Calories 571kcal

Ingredients

  • Cake:
  • 1 9 oz box Jiffy golden yellow cake mix (single layer)
  • 1 large egg
  • 1/2 cup milk
  • 3 Tbsp vegetable oil
  • Cheesecake filling:
  • 3 8 oz blocks plain cream cheese softened
  • 1 cup granulated sugar
  • 2 tsp pure vanilla extract
  • 4 large eggs room temperature
  • 3 Tbsp cornstarch
  • 1/2 tsp salt
  • 1 8 oz sour cream full fat
  • Chocolate Topping:
  • 3/4 cup whipping cream
  • 6 oz semi-sweet baking chocolate chopped
  • 2 Tbsp salted butter

Instructions

  • Cake Layer: Preheat oven to 325°F. Spray the bottom of a 9-inch springform pan with baking spray; set aside.
  • Using an electric mixer beat together cake mix, 1 egg, milk and vegetable oil until fully combined. Pour evenly into the springform pan. Bake for 25 minutes. Set aside.
  • Cheesecake Layer: Meanwhile, in a large mixing bowl, use an electric mixer to beat together cream cheese, sugar, and vanilla. Beat with an electric mixer on medium speed until smooth. Add the eggs; beating on low speed just until combined. Beat in cornstarch and salt.
  • Mix in sour cream by hand. Carefully pour cream cheese mixture over cake layer.
  • Bake for 50 to 60 minutes or until at least a 2-inch area around the outside edge appears set and the center appears nearly set when gently shaken.
  • Cool in the pan on a wire rack for 15-20 minutes. Using a small sharp knife or icing spatula to loosen the edge of cheesecake from side of pan. Keep outer ring in place.
  • Cool the cheesecake completely to room temperature. Remove the outer ring. side of pan; transfer cheesecake to a serving plate. Cover and chill for 8 hours up to 24 hours.
  • Chocolate Topping: Before serving, in a small saucepan, bring whipping cream to a simmer. Remove from heat. Add chocolate; stir until chocolate is melted and mixture is smooth. Stir in butter. Let cool for about about 15 minutes or until the chocolate has slightly thickened, stirring once.
  • Spoon chocolate onto cheesecake, spreading evenly to cover top. Chill just until set.
  • Store cheesecake chilled in an airtight container for up to 5 days.

Nutrition

Serving: 1serving | Calories: 571kcal | Carbohydrates: 47g | Protein: 8g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 493mg | Potassium: 140mg | Fiber: 2g | Sugar: 32g | Vitamin A: 413IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 1mg