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:

1 tsp baking powder

½ cup butter, room temperature

2 Tbsp butter, room temperature

3 (8 oz pkgs) cream cheese, room temperature

1 egg

3 eggs

1½ cups flour

1 cup granulated sugar

¾ cup heavy cream

¾ cup milk

½ tsp salt

1 cup semi-sweet chocolate chips

1 cup sour cream

¾ cup sugar

1 tsp vanilla

Equipment:

springform pan

stand mixer

bowl

oven

toothpicks

whisk

butter knife

wire rack

sauce pan

frying pan

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:

Quickview
655k Calories
9g Protein
46g Total Fat
53g Carbs
3% Health Score
Limit These
Calories
655k
33%

Fat
46g
71%

  Saturated Fat
26g
167%

Carbohydrates
53g
18%

  Sugar
37g
42%

Cholesterol
175mg
58%

Sodium
414mg
18%

Caffeine
12mg
4%

Get Enough Of These
Protein
9g
18%

Vitamin A
1506IU
30%

Phosphorus
220mg
22%

Selenium
13µg
20%

Vitamin B2
0.31mg
18%

Manganese
0.32mg
16%

Calcium
144mg
14%

Iron
2mg
12%

Copper
0.24mg
12%

Folate
44µg
11%

Vitamin B1
0.16mg
11%

Magnesium
41mg
10%

Potassium
304mg
9%

Vitamin B5
0.83mg
8%

Vitamin D
1µg
8%

Vitamin B12
0.47µg
8%

Zinc
1mg
8%

Fiber
1g
7%

Vitamin E
0.94mg
6%

Vitamin B3
1mg
6%

Vitamin K
4µg
4%

Vitamin B6
0.08mg
4%

covered percent of daily need
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Eskimos use refrigerators to stop their food from freezing.

Food Joke

Salesmanship Moshe worked in an upmarket men’s clothes shop in London. One day, his boss Avrahom returned from lunch and noticed Moshe’s hand was bandaged. Before he could ask what happened, Moshe told him that he had some good news to report, "I finally sold that ridiculous suit we`ve had in stock for such a long time." "Do you mean that repulsive bright orange-and-blue double-breasted thing?" said Avrahom." "That`s the one!" said Moshe. "Mazeltov," Avrahom shouted, "I really thought we`d never get rid it - it had to be the ugliest suit we`ve ever had. But tell me, Moshe, why is your hand bandaged?" "Simple," Moshe replied, "as soon as I sold the suit to the gentleman, his guide dog bit me."

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