So the “daylight savings” thing happened this weekend.
Why do we need to save daylight and make it happen earlier? Because really taking it from one end and adding it to the other isn’t really saving it…
It’s just redistributing it. Am I right?
I am sure there is a really sciencey explanation for the hows and whys of it all, but I’m not interested frankly. Alls I know is that it’ll be dark at 4:30 pm..WHEN IT’S SUPPOSED TO BE LIGHT…and light at 5:30 am…WHEN IT’S SUPPOSED TO BE DARK!
Who is the rule maker here? And don’t even get me started on “Mountain Time Zone”..WHY IN THE WORLD?
Sorry about all the yelling. Time changes give me anxiety.
And the true cure to anxiety is cheesecake. Science has definitely proved that to be fact.
At least I think it has…or something.
Anyhow, this is no ordinary cheesecake. It’s Boston Cream Pie Cheesecake. And it’s perfect because there is no custardy mess happening.
Because I don’t love custard. Sorry. But I do love cheesecake…So anyhow, this is perfect.
You’ve got a layer of vanilla cake, a layer of cheesecake and a yummy chocolate ganache topping…
First make the cake.
I used a simple scratch recipe, but you could easily cut a cake mix in half and bake it up…While that’s baking make your cheesecake layer. It’s a simple recipe with the addition of sour cream to make it extra creamy…
Spread the cheesecake layer all over the baked cake layer…And then bake that!
Let it cool completely and chill it for at least four hours. When it’s completely chilled go ahead and make your chocolate ganache topping.
It’s easy, just heavy cream heated up and chocolate chips melted in. I added a few tablespoons of butter to give it a little umph.
Pour that all over the top after its chilled for a bit and thickened…
Chill it some more until you’re ready to serve it!
Love this recipe because it has it ALL…Cake, Cheesecake and chocolate… you’re set!
- 1½ cups flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup butter, room temperature
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- ¾ cup milk
- 3 (8 oz pkgs) cream cheese, room temperature
- ¾ cup sugar
- 1 tsp vanilla
- 3 eggs
- 1 cup sour cream
- ¾ cup heavy cream
- 1 cup semi-sweet chocolate chips
- 2 Tbsp butter, room temperature
- Preheat oven to 350°
- Grease a 9 or 10 inch springform pan, set aside.
- Sift together flour, baking powder and salt.
- In bowl of stand mixer cream butter and sugar together until light and fluffy. Add egg and vanilla and continue mixing until smooth.
- Add flour mixture and milk in alternating amounts, starting and ending with flour. Stir until just blended.
- Pour in springform pan. Bake for 25 minutes until center is set and toothpick comes out clean.
- Lower oven temperature to 325*
- In bowl of stand mixer beat cream cheese, sugar and vanilla together on medium-high speed until smooth.
- Separately whisk eggs with a fork in a small bowl, add beaten eggs to cream cheese mixture on low until just combined. Stir in sour cream. Pour mixture over cake in the springform pan, spreading to cover.
- Bake for 45-50 minutes until the outside edges appear set when gently shaken. Cool in pan on a wire rack for 15 minutes.
- Loosen the edges of cake from the pan by running a butter knife around the cake.Allow cake to cool completely. Cover cake and chill for at least 4 hours (I chilled mine overnight)
- When cheesecake is chilled heat heavy cream in a small saucepan until it almost comes to a boil. Remove from heat and stir in chocolate chips until melted. Stir in butter until smooth.
- Chill for 15 minutes and then spread over top of cake.
- Chill until ready to serve.
If you choose to use a boxed cake for the cake layer, just divide the recipe in half, or bake both layers and save the extra layer for another day.
Helpful tip… out of sour cream?
Check out these other fun Boston Cream Pie recipes: