Boston Cream Pie Cheesecake Bars

Boston cream pie, born at a historic Boston hotel, inspired these layered bars that tuck custard and cake into creamy cheesecake. A glossy chocolate top finishes the classic flavor trio in easy handheld form.

Serves 12 · 25 min prep · 45 min cook

Estimate for one serving

• 410 cal
• 6g protein
• 40g carbs
• 26g fat
• 3g fiber

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Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar for crust
• 16 oz cream cheese, softened
• 3/4 cup granulated sugar for filling
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup sour cream
• 1 1/2 cups prepared vanilla pudding or thick custard
• 2 cups sponge cake cubes or ladyfingers
• 8 oz semisweet chocolate chips
• 2/3 cup heavy cream

Instructions

1. 1Preheat the oven to 325°F. Line a 9x13-inch pan with parchment, leaving overhang for easy lifting.
2. 2Mix graham crumbs, melted butter, and crust sugar until the texture resembles wet sand. Press firmly into an even layer on the pan bottom and bake 8 minutes. Cool slightly.
3. 3Beat cream cheese and filling sugar on medium speed until completely smooth and fluffy with no lumps, about 2 to 3 minutes.
4. 4Add eggs one at a time, then vanilla and sour cream, mixing on low just until combined and silky; avoid overbeating air into the batter.
5. 5Pour the cheesecake batter over the warm crust and smooth the top. Bake 28 to 34 minutes until the edges are set and the center still has a slight jiggle.
6. 6Cool the bars to room temperature on a rack, then chill at least 2 hours until fully firm.
7. 7Scatter sponge cake cubes evenly over the chilled cheesecake layer and gently press so they adhere without crushing.
8. 8Spread the thick vanilla custard or pudding in an even layer over the cake cubes so every bar gets a clear Boston cream middle.
9. 9Heat the cream to a simmer and pour over chocolate chips. Rest 1 minute, then stir into a smooth ganache. Cool 5 minutes until slightly thickened.
10. 10Pour ganache over the custard layer and spread to the edges with an offset spatula for a glossy chocolate top.
11. 11Chill another 45 to 60 minutes until the ganache is set but still sliceable. Lift out with parchment and cut into 12 bars with a hot knife, wiping clean between cuts.
12. 12Serve chilled so the cheesecake, custard, sponge, and chocolate layers stay neat and distinct.