Recipe: Appetizing Boston Cream Pie Cheesecake

Boston Cream Pie Cheesecake.

Boston Cream Pie Cheesecake You can cook Boston Cream Pie Cheesecake using 24 ingredients and 25 steps. Here is how you achieve that.

Ingredients of Boston Cream Pie Cheesecake

  2. You need 1 1/2 cups of cake flour.
  3. You need 1 teaspoon of baking powder.
  4. Prepare 1 teaspoon of vanilla extract.
  5. Prepare 1/2 cup of unsalted butter, at room temperature.
  6. Prepare 1 of large egg.
  7. Prepare 1/4 teaspoon of salt.
  8. Prepare 1 cup of granulated sugar.
  9. You need 3/4 cup of milk.
  10. You need 1/4 cup of mini chocolate chips, do not use regular, they will sink.
  11. You need of FOR CHEESECAKE LAYER.
  12. Prepare 3 (8 ounce) packs of cream cheese, at room temperature.
  13. It’s 3/4 cup of granulated sugar.
  14. Prepare 1 1/2 teaspoons of vanilla extract.
  15. Prepare 3 of large eggs.
  16. It’s 1 cup of sour cream.
  18. You need 3/4 cup of heavy cream.
  19. You need 1 cup of semi sweet chocolate chips.
  20. Prepare 2 tablespoons of salted butter, at room temperature.
  21. It’s of FOR GARNISH.
  22. You need of Sparkle sugar, as needed.
  23. You need of Fresh berries, as needed.
  24. It’s of Whipped cream, as needed.

Boston Cream Pie Cheesecake step by step

  1. Spray a 9 inch springform pan with bakers spray. Preheat oven to 350°F.
  2. Whisk together in a bowl flour, baking powder and salt.
  3. In a large bowl beat butter and sugar until light and fluffy.
  4. Beat in egg and vanilla until smooth.
  5. Add flour mixture, alternating with milk and stir just until blended. Fold in mini chips..
  6. .
  7. Spread into prepared pan.
  8. Bake for about 25 minutes until center is set and toothpick comes out clean. Cool on rack.
  9. Lower oven temperature to 325°F. Line a baking pan with foil. This is to protect and hold cheesecake while baking.
  11. In a large bowl beat cream cheese until smooth.
  12. Beat in sugar and vanilla.
  13. Add eggs one at a time, beating in just until blended.
  14. Stir in sour cream until blended.
  15. Pour this cheesecake mixture over the cooled cake in spring form pan using an off set spatula to smooth and cover cake layer.
  16. Bake on foil lined pan 45 to 50 minutes until the outside edges appear set. Cool in pan on rack for 15 minutes then run a thin knife around edges of pan and realease sides of springform pan. Cool to room temperature before covering and refrigerating at least 6 hours or for best results overnight.
  17. .
  19. Heat cream until hot but not boiling, add butter off hest and stir until smooth.
  20. Pour this hot mixture over chocolate chips, stir until smooth. Chill 10 to 15 minutes just until thick enough to spread.
  21. .
  22. Spread over the top of the cheesecake layer and refrigerate until set.
  23. Decorate top with sparkle sugar, do this while chocolate is still not quite set so it sticks.
  24. Serve eith whipped cream and fresh berries.
  25. .
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