Boston Cream Pie Cheesecake

The recipe Boston Cream Pie Cheesecake can be made in approximately 45 minutes. One portion of this dish contains approximately 9g of protein, 46g of fat, and a total of 655 calories. This recipe serves 12 and costs $1.22 per serving. It is brought to you by Cookies and Cups. It works well as a rather inexpensive side dish. Head to the store and pick up eggs, granulated sugar, sugar, and a few other things to make it today. This recipe is liked by 1419 foodies and cooks. Taking all factors into account, this recipe earns a spoonacular score of 37%, which is rather bad. Try Boston Cream Pie Cheesecake-cake, Boston Cream Cheesecake, and Boston Cream Cheesecake for similar recipes.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350Grease a 9 or 10 inch springform pan, set aside.Sift together flour, baking powder and salt.In bowl of stand mixer cream butter and sugar together until light and fluffy. Add egg and vanilla and continue mixing until smooth.Add flour mixture and milk in alternating amounts, starting and ending with flour. Stir until just blended.Pour in springform pan. Bake for 25 minutes until center is set and toothpick comes out clean.Lower oven temperature to 325*In bowl of stand mixer beat cream cheese, sugar and vanilla together on medium-high speed until smooth.Separately whisk eggs with a fork in a small bowl, add beaten eggs to cream cheese mixture on low until just combined. Stir in sour cream. Pour mixture over cake in the springform pan, spreading to cover.Bake for 45-50 minutes until the outside edges appear set when gently shaken. Cool in pan on a wire rack for 15 minutes.Loosen the edges of cake from the pan by running a butter knife around the cake.Allow cake to cool completely. Cover cake and chill for at least 4 hours (I chilled mine overnight)When cheesecake is chilled heat heavy cream in a small saucepan until it almost comes to a boil. Remove from heat and stir in chocolate chips until melted. Stir in butter until smooth.Chill for 15 minutes and then spread over top of cake.Chill until ready to serve.

 

Step by step:

1. Preheat oven to 350Grease a 9 or 10 inch springform pan, set aside.Sift together flour, baking powder and salt.In bowl of stand mixer cream butter and sugar together until light and fluffy.

2. Add egg and vanilla and continue mixing until smooth.

3. Add flour mixture and milk in alternating amounts, starting and ending with flour. Stir until just blended.

4. Pour in springform pan.

5. Bake for 25 minutes until center is set and toothpick comes out clean.Lower oven temperature to 325*In bowl of stand mixer beat cream cheese, sugar and vanilla together on medium-high speed until smooth.Separately whisk eggs with a fork in a small bowl, add beaten eggs to cream cheese mixture on low until just combined. Stir in sour cream.

6. Pour mixture over cake in the springform pan, spreading to cover.

7. Bake for 45-50 minutes until the outside edges appear set when gently shaken. Cool in pan on a wire rack for 15 minutes.Loosen the edges of cake from the pan by running a butter knife around the cake.Allow cake to cool completely. Cover cake and chill for at least 4 hours (I chilled mine overnight)When cheesecake is chilled heat heavy cream in a small saucepan until it almost comes to a boil.

8. Remove from heat and stir in chocolate chips until melted. Stir in butter until smooth.Chill for 15 minutes and then spread over top of cake.Chill until ready to serve.

Nutrition Information:

covered percent of daily need