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Boston Cream Cheesecake

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Cake Bottom

  • 1 (9 ounce) yellow cake mix (one layer size)


  • 16 ounces cream cheese (at room temperature)
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/3 cup sour cream


  • 2 squares unsweetened chocolate
  • 3 tablespoons butter or margarine
  • 2 tablespoons boiling water
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract


  1. Cake Bottom: Heat oven to 350 degrees F. Grease bottom of 9-inch spring-form pan.
  2. Prepare cake mix as directed on package; pour batter evenly into spring-form pan. Bake for 20 minutes.
  3. Filling: Beat cream cheese, sugar and vanilla extract at medium speed with electric mixer until 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 for 35 minutes 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 butter 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.

Serves 12.

Instead of chocolate topping, serve with fresh fruit.