Boston Cream Cheesecake Recipe

Name: Boston Cream Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Base; 1 (9 ounce) yellow cake mix (single layer size); 2 -3 eggs, as directed on cake box; 1/3 cup oil, as directed on cake box; Filling; 2 (8 ounce) packages cream cheese, softened; 1/2 cup granulated sugar; 1 teaspoon vanilla; 2 eggs; 1/3 cup sour cream; Topping; 2 (1 ounce) unsweetened chocolate squares; 3 tablespoons butter; 2 tablespoons boiling water; 1 cup powdered sugar; 1 teaspoon vanilla

Servings: persons

Base
1 (9 ounce) yellow cake mix (single layer size)
2 -3 eggs, as directed on cake box
1/3 cup oil, as directed on cake box
Filling
2 (8 ounce) packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla
2 eggs
1/3 cup sour cream
Topping
2 (1 ounce) unsweetened chocolate squares
3 tablespoons butter
2 tablespoons boiling water
1 cup powdered sugar
1 teaspoon vanilla

1
Preheat oven to 350u00b0.
2
CAKE BOTTOM - Grease bottom of 9-inch springform pan. Prepare cake mix as directed on package. Pour batter into the springform pan. Bake 20 minutes at 350u00b0.
3
FILLING - Beat cream cheese, sugar, and vanilla at medium speed with an electric mixer until well blended. Add the eggs, 1 at a time, mixing at low speed after each addition, just until the mixture is well blended. Blend in the sour cream. Pour the batter over the cake layer.
4
Place pan in oven and bake at 350u00b0 for 35 minutes or until the center is almost set. Run a butter knife or metal spatula around the rim of the pan to loosen the cake. Cool before removing rim of pan.
5
TOPPING - Melt chocolate and butter in a small saucepan over low heat, stirring until smooth. Remove from heat. Add the boiling water, powdered sugar and vanilla; mix well. Spread the chocolate mixture over the cooled cheesecake.
6
Refrigerate for 4 hours or overnight.

1164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Base, 1 (9 ounce) yellow cake mix (single layer size), 2 -3 eggs, as directed on cake box, 1/3 cup oil, as directed on cake box, and more.

Yes, Boston Cream Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Boston Cream Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions