Boston Cream Pie Cheese Cake

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Nutritional Info
  • Servings Per Recipe: 50
  • Amount Per Serving
  • Calories: 145.1
  • Total Fat: 10.4 g
  • Cholesterol: 51.5 mg
  • Sodium: 688.0 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 0.3 g
  • Protein: 3.4 g

View full nutritional breakdown of Boston Cream Pie Cheese Cake calories by ingredient
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Number of Servings: 50


    Cheesecake Filling:
    Cream Cheese, 24 oz
    1.5 cup splenda
    Vanilla Extract, 2 tsp
    Egg, fresh, 4 large
    Sour Cream, 1.5 cup

    Cream Filling:
    1/3 Cup Splenda
    Cornstarch 2 tablespoons
    Salt, 12.5 tsp
    *Milk, 2%, 1 1/5 cup
    Egg Yolk, 2 large
    Vanilla Extract, 2 tsp

    Butter, unsalted, 3/4 cup
    *Flour, white, 2.25 cup
    Baking Powder, 1 tablespoon
    *Milk, 2%, .75 cup
    Vanilla Extract, .75 tbsp
    egg white, fresh, 3 large

    Hershey Choc syrup OR Fudge Topping


Preheat oven to 350

Sift Flour, baking powder & salt into medium bowl
In a seperate bowl combine milk & Vanilla
Beat butter until pale and Creamy
Add sugar to butter in a steady stream & continue to beat until light and fluffy
**Add dry ingredients in 3 batches alternating w/milk mixture starting and ending w/dry ingredients
Beat eggs until stiff peaks form. Fold eggs into batter 1/3 at a time


Beat cream cheese, sugar & vanilla until well blended. Add eggs one at a time micing well. Then blend in the sour cream.

Cream Filling:

mix sugar cornstarch & Salt in 2 quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thckens and boils Boil & stir for 1 minute.
Stir 1/2 of hot mixture into egg yolks into a seperate saucepan. Combine the mixtures and boil & stir for 1 minute. Remove from heat and stir in vanilla. Let cool to room temperature

You will need 50 cups. Put a little over a tsp of cake batter in each cupcak cup and put in oven for 5 minutes and remove from oven allowing it to completely cool before adding the cheesecake batter. After cake has cooled completely add cheesecake batter you want to put the same amount as the cake batter and cook in over for 25 mins. The Cheesecake should cool in refrigerator for about 5 hours. To serve Add hersheys syrup or fudge that you put over icecream over the top of the cheesecake and then spread the cream filling to the top of the cheesecake. You don't need much of the fudge or cream filling on these YUM!!

These are great for parties and to freeze!! If you want to make less cups just cut the entire recipe in half.

Number of Servings: 50

Recipe submitted by SparkPeople user THEGAYLES826.

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