Friday, October 24, 2014
Boston Cream Pie Cheesecake
So to celebrate this year's holiday, here's a twist on the classic Boston Cream Pie: Boston Cream Pie Cheesecake. The vanilla custard layer is replaced with cheesecake. I've tried several different recipes for Boston Cream Pie Cheesecake, but this recipe adapted from Better Homes and Gardens is one of my favorites. It's easy and delicious. You can always make your own yellow cake.
BOSTON CREAM PIE CHEESECAKE
1 package 1-layer-size yellow cake mix (probably using half the package--or make your own yellow cake)
2 Tbsp cooking oil
3-8 ounce packages cream cheese, softened
1/2 cup sugar
1 tsp Madagascar vanilla
8 ounces real dairy sour cream
3/4 cup whipping cream
6 ounces semisweet chocolate, finely chopped (use the very best chocolate)
2 Tbsp sweet butter, softened
Preheat oven to 325 degrees F. Grease the bottom of 9-inch springform pan; set aside. Prepare cake mix according to package directions, except add cooking oil. Pour batter into prepared pan, spreading evenly. Bake for 25 minutes.
In large bowl, combine cream cheese, sugar, and vanilla. Beat with electric mixer on medium speed until smooth. Add eggs; beat on low speed just until combined. Stir in sour cream. Carefully pour cream cheese mixture over cake layer.
Bake for 50 to 55 minutes or until a 2-inch area around outside edge appears set and center appears nearly set when gently shaken. Cool in pan on wire rack for 15 minutes. Using small sharp knife, loosen edge of cheesecake from side of pan. Cool completely (about 1 3/4 hours). Remove side of pan; transfer cheesecake to serving plate. Cover and chill for 4 to 24 hours.
Before serving, in small saucepan, bring whipping cream to simmering. Remove from heat. Add chocolate; stir until chocolate is melted and mixture is smooth. Stir in butter. Chill about 15 minutes or until mixture is slightly thickened, stirring once. Spoon chocolate mixture onto cheesecake, spreading to cover top.