Best 2 Boston Cream Cheesecake Recipes

Indulge in a delightful culinary journey with our tantalizing Boston cream cheesecake recipe. This delectable treat combines the creamy richness of cheesecake with the irresistible flavors of Boston cream pie. A graham cracker crust provides a sturdy base for a velvety smooth cheesecake filling, while a luscious chocolate ganache topping completes this masterpiece. For those with dietary restrictions, we offer a gluten-free version of the cheesecake that maintains the same exquisite taste and texture. Additionally, we have included a no-bake cheesecake option for those who prefer a simpler and quicker preparation method. Get ready to impress your family and friends with this extraordinary dessert that perfectly blends two classic favorites.

Check out the recipes below so you can choose the best recipe for yourself!

BOSTON CREAM CHEESECAKE

Boston Cream CheeseCake image

This is a super cheesecake for us Boston Cream Pie lovers. Enjoy!

Provided by Nancy Allen

Categories Chocolate

Time 1h10m

Number Of Ingredients 11

Ingredients

1 box duncan hines yellow cake mix ( plus the 3 eggs, 1 cup water, 1/3 oil)
2 pkg 8oz. each cream cheese, softened
1/2 c sugar
1 Tbsp vanilla extract
2 eggs
1/3 c sour cream
2 Tbsp water
2 1oz. squares unsweetened chocolate
3 Tbsp butter
1 c confectioners' sugar
1 tsp vanilla extract

Steps:

1. Preheat your oven to 350F. Prepare cake mix according to package directions. Pour cake mix into a foil lined 10' inch spring form pan that has been sprayed with pam. Bake 20 minutes. Beat cream cheese w/ sugar and vanilla, until light and fluffy.Beat in eggs one at a time. Mix in sour cream.
2. Spread over baked cake. Bake for another 35 minutes longer. Cool in pan for several minutes. Then loosen from the edges of pan. Let stand until completely cooled. Remove sides of pan. In the top of a double boiler heat water, chocolate and butter until melted stirring constantly. Remove from heat and beat in vanilla and confectioners sugar. Spread over cheesecake. Chill at least 2 or more hours before serving. Enjoy!

SUPER DUPER " BOSTON CREAM CHEESECAKE".

SUPER DUPER

Ok, Ive finally found a simple recipe, to use up this cream cheese in my ref. that was about to expire. AAAAARG I cant stand having to throw out anything especially my baking staples. I didn't want your every day cheesecake ,yet I also didn't want one with a hundred ingredients. I came across my old faithful book of...

Provided by tracy figueroa

Categories Chocolate

Time 1h25m

Number Of Ingredients 14

Ingredients

CAKE BOTTOM
1-9oz. pkg yellow cake mix. (one layer size)
FILLING
2-8oz. pkg philadelphia cream cheese.or whatever brand u like.
1/2 c granulated sugar
1 tsp vanilla extract
2 eggs
1/3 c sour cream
TOPPING
2 chocolate, unsweetened squares
3 Tbsp margarine
2 Tbsp boiling water
1 c powdered sugar
1 tsp vanilla

Steps:

1. HEAT OVEN TO 350 F.
2. CAKE BOTTOM Grease bottom of 9 inch springform pan.Prepare cake mix as directed on package: pour batter evenly into springform pan. Bake 20 min.
3. FILLING Beat cream cheese, sugar, and vanilla at medium speed with electric mixer til well blended. Add eggs, one at a time ,mixing at low speed after each addition, just until blended. Blend in sour cream; pour over cake layer. BAKE AGAIN for 35 min. or until center is almost set.Run knife or metal spatula around rim of pan to loosen cake; Cool before removing rim of pan.
4. TOPPING Melt chocolate and margarine over low heat, stirring until smooth.Remove from heat. Add water and remaining ingredients; Mix well. Spread over cooled cheesecake. Refrigerate 4 hours or overnight.
5. NOTE- I have never seen a one layer cake mix package,so I just used a regular 2 layer yellow cake mix and doubled the recipe. My family did'nt mind that I made 2 instead of one! I'm sure your's won't either. ENJOY

Tips:

Use room temperature ingredients for a smooth and even batter.
Cream the butter and sugar together until light and fluffy to incorporate air and create a smooth texture.
Gradually add the eggs one at a time, beating well after each addition.
Stir in the flour and baking powder until just combined to avoid overmixing and a tough cheesecake.
Pour the cheesecake batter into the prepared springform pan and bake in a preheated oven until the center is set.
Let the cheesecake cool completely before topping with the Boston cream filling.
To make the Boston cream filling, whisk together the cornstarch, sugar, and salt in a saucepan.
Gradually whisk in the milk and bring to a simmer over medium heat, stirring constantly.
Reduce heat to low and simmer for 1-2 minutes, or until the mixture has thickened.
Remove from heat and stir in the vanilla extract.
Transfer the Boston cream filling to a bowl and cover with plastic wrap directly on the surface to prevent a skin from forming.
Once the cheesecake and Boston cream filling are completely cooled, spread the filling evenly over the top of the cheesecake.
Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.

Conclusion:

This Boston Cream Cheesecake is a decadent and delicious dessert that combines the classic flavors of Boston cream pie with a creamy and rich cheesecake. With its creamy cheesecake filling, smooth and silky Boston cream filling, and chocolate ganache topping, this cheesecake is sure to be a hit at any gathering. Whether you're a fan of Boston cream pie or just love cheesecake, this recipe is sure to satisfy your sweet tooth.

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