"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Boston Cream Cheesecake Recipe

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This recipe for Boston Cream Cheesecake, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jamie Kinder
Added: Monday, February 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 9 (oz.) yellow cake mix
2 (8 oz.) cream cheese, softened
1/2 cup granulated sugar
1 tsp. vanilla
2 eggs
1/3 cup sour cream
2 square Baker's unsweetened chocolate
3 TB margarine
2 TB boiling water
1 cup powdered sugar
1 tsp. vanilla

Directions:
Directions:
Grease bottom of 9 inch springform pan. Prepare cake mix as directed on package. Pour batter evenly into springform pan. Bake 20 minutes. Beat cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing at low speed after each, just until blended. Blend in sour cream. Pour over cake layer. Bake 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. 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 four hours or overnight.

 

 

 

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