Ingredients for Boston Cream Cheese Pie
- Yellow Cake Mix
- 8 ounces cream cheese (softened)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- Unsweetened Chocolate Squares
- 2 tablespoons margarine
- Cold Water
- Powdered Sugar
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How to Make Boston Cream Cheese Pie
- Grease and flour a 9-inch springform pan.
- Prepare 1 box (15.25 oz) yellow cake mix according to package directions.
- Pour batter evenly into the prepared springform pan.
- Bake at 350°F (175°C) for 20 minutes.
- In a medium bowl, beat together 8 ounces cream cheese (softened), 1/2 cup granulated sugar, and 1 teaspoon vanilla extract at medium speed until smooth and creamy.
- Add 2 large eggs, one at a time, mixing well after each addition.
- Blend in 1/2 cup sour cream.
- Carefully pour the cream cheese mixture over the baked cake layer.
- Bake at 350°F (175°C) for 35 minutes, or until the center is just set.
- Let the pie cool completely in the pan before removing the sides of the springform pan.
- In the top of a double boiler (or a heat-safe bowl set over a pan of simmering water), bring 1 cup of water to a simmer.
- Remove from heat.
- Add 4 ounces semi-sweet chocolate chips and 2 tablespoons margarine to the top of the double boiler. Stir until smooth and melted.
- Add 1 tablespoon of water, 1/4 cup powdered sugar and 1/4 teaspoon vanilla extract. Mix until well combined and smooth.
- Spread the chocolate ganache evenly over the cooled cheesecake.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to chill completely.
- Garnish with fresh strawberries before serving.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
220g
Fat
91g
Carbs
27g
