Easter Recipes from Razzle Dazzle Recipes
 Boston Cream Cheesecake Recipe
 "Your Source for Easter Dessert Recipes Online"

 

Boston Cream Cheesecake

1 pkg. (1-layer size) yellow cake mix
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup granulated sugar
2 tsp. vanilla, divided
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 eggs
2 squares BAKER'S Unsweetened Baking Chocolate
3 Tbsp. milk
2 Tbsp. butter or margarine
1 cup powdered sugar

Grease bottom of 9-inch springform pan. Prepare cake batter as directed on package; pour into prepared pan. Bake at 325F for 25 minutes if using a silver springform pan. (Bake at 300F for 20 minutes if using a dark nonstick springform pan.) Cool.

Beat cream cheese, granulated sugar and 1 tsp. of the vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over cake layer in pan.

Bake at 325F for 40 to 45 minutes or until center is almost set if using a silver springform pan. (Bake at 300F for 40 to 45 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

Place chocolate, milk and butter in medium microwavable bowl. Microwave on HIGH 2 minutes or until butter is melted, stirring after 1 minute. Stir until chocolate is completely melted. Add powdered sugar and remaining 1 tsp. vanilla; mix well. Spread over cooled cheesecake. Refrigerate 4 hours or overnight.

 

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