Boston Cream Cheesecake – a delicious recipe with yellow cake, PHILADELPHIA Cream Cheese, sugar, vanilla, 'S, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 325F.
2
Prepare cake batter as directed on package; pour into 9-inch springform pan sprayed with cooking spray.
3
Bake 25 to 30 min.
4
or until toothpick inserted in center comes out clean.
5
Cool.
6
Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended.
7
Add sour cream; mix well.
8
Add eggs, 1 at a time, mixing on low speed after each just until blended.
9
Pour over cake layer in pan.
10
Bake 40 to 45 min.
11
or until center is almost set.
12
Run knife around rim of pan to loosen cake; cool before removing rim of pan.
13
Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 1 to 1-1/2 min.
14
or until chocolate is completely melted and mixture is blended, stirring after each minute.
15
Cool 15 min.
16
; slowly pour over cheesecake.
17
Refrigerate 4 hours.
1011
kcal
Calories
76
g
Fat
64
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pkg. (1-layer size) yellow cake mix, 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, 3/4 cup granulated sugar, 1 tsp. vanilla, 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.
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