Warlady
03-29-2002, 07:07 AM
Boston Cream Cheesecake
1 pkg. (1-layer size) yellow cake mix
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup granulated sugar
2 tsp. vanilla, divided
3 eggs
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 squares BAKER'S Unsweetened Baking Chocolate
3 Tbsp. milk
2 Tbsp. butter or margarine
1 cup powdered sugar
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Grease bottom of 9-inch springform pan. Prepare cake mix as directed on package; pour batter evenly into springform pan.
Bake at 325 for 25 minutes if using a silver springform pan.
(Bake at 300 for 20 minutes if using a dark nonstick springform pan.)
Cool.
Beat cream cheese, granulated sugar and 1 tsp. of the vanilla with electric mixer on medium speed until well blended.
Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream; pour over cake layer.
Bake at 325°F for 40 to 45 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 40 to 45 minutes or until center is almost set if using a dark nonstick springform pan.)
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Place chocolate, milk and butter in medium microwavable bowl.
Microwave on HIGH 2 minutes or until butter is melted, stirring after 1 minute. Stir until chocolate is completely melted.
Add powdered sugar and remaining 1 tsp. vanilla; mix well.
Spread over cooled cheesecake. Refrigerate 4 hours or overnight.
1 pkg. (1-layer size) yellow cake mix
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup granulated sugar
2 tsp. vanilla, divided
3 eggs
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 squares BAKER'S Unsweetened Baking Chocolate
3 Tbsp. milk
2 Tbsp. butter or margarine
1 cup powdered sugar
**********************************************
Grease bottom of 9-inch springform pan. Prepare cake mix as directed on package; pour batter evenly into springform pan.
Bake at 325 for 25 minutes if using a silver springform pan.
(Bake at 300 for 20 minutes if using a dark nonstick springform pan.)
Cool.
Beat cream cheese, granulated sugar and 1 tsp. of the vanilla with electric mixer on medium speed until well blended.
Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream; pour over cake layer.
Bake at 325°F for 40 to 45 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 40 to 45 minutes or until center is almost set if using a dark nonstick springform pan.)
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Place chocolate, milk and butter in medium microwavable bowl.
Microwave on HIGH 2 minutes or until butter is melted, stirring after 1 minute. Stir until chocolate is completely melted.
Add powdered sugar and remaining 1 tsp. vanilla; mix well.
Spread over cooled cheesecake. Refrigerate 4 hours or overnight.