Boston Creme Cheesecake
Featured Pinch Tips Video
- 1 pkg
- yellow cake mix (1 layer type)
- 2 pkg
- cream cheese (8 ounce each)....softened
- 1/2 c
- 2 tsp
- vanilla, divided
- 1/3 c
- sour cream
- squares baker's unsweetened baking chocolate
- 3 Tbsp
- butter or margarine
- 2 Tbsp
- boiling water
- 1 c
- powdered sugar
1Grease bottom of 9-inch springform pan. Prepare cake mix as directed on package; pour batter evenly into prepared springform pan. Bake at 350 for 20 minutes.
2Beat cream cheese, granulated sugar and 1 teaspoon of the vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream; pour over cake layer.
3Bake an additional 35 minutes or until center is almost set. Run a knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
4Melt chocolate and butter in medium saucepan over low heat, stirring until smooth. Remove from heat. Add water, powdered sugar and remaining 1 teaspoon vanilla; mix well. Spread over cooled cheesecake. Refrigerate 4 hours or overnight.
5TIP: If you find it is too hard to spread the chocolate mixture over the cheescake..try drizzling it on with a Decorator's bag or with a spoon.