Boston Cream Swirl Cheesecake Bars

October 23 marks National Boston Cream Pie Day, celebrating the custard-filled classic tied to Boston’s Parker House Hotel. These bars swirl tangy cream cheese with a soft cake base for a shareable take on that American favorite.

Serves 6 · 30 min prep · 55 min cook

Estimate for one serving

• 485 cal
• 9g protein
• 48g carbs
• 29g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 cup all-purpose flour
• 1 1/4 cups granulated sugar
• 1/2 cup unsalted butter
• 3 large eggs
• 2 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp salt
• 16 oz cream cheese
• 1/2 cup sour cream
• 1 cup whole milk
• 3 tbsp cornstarch
• 3 egg yolks
• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream

Instructions

1. 1Preheat the oven to 350°F and line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy lifting. Grease the parchment lightly so the sponge base releases cleanly.
2. 2Cream the softened butter with part of the sugar until pale and fluffy, about 2 minutes with a hand mixer. Beat in one egg and half the vanilla until fully incorporated and smooth.
3. 3Whisk together the flour, baking powder, and salt in a separate bowl. Fold the dry mixture into the butter mixture just until no streaks remain; the batter will be thick like soft cookie dough.
4. 4Spread the sponge batter evenly into the prepared pan and smooth the top with an offset spatula. Bake for 12 to 14 minutes until the edges are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs. Cool the base in the pan on a wire rack for 15 minutes.
5. 5While the base cools, beat the cream cheese with remaining sugar until completely smooth and free of lumps. Add the sour cream, remaining eggs, and remaining vanilla; mix on medium speed until silky.
6. 6In a small saucepan over medium heat, warm the milk until steaming but not boiling. Whisk the cornstarch into the egg yolks, then slowly stream in the hot milk while whisking constantly. Return the mixture to the saucepan and cook, stirring, until thick custard coats the back of a spoon and large bubbles break the surface, about 3 to 4 minutes. Remove from heat and cool 5 minutes.
7. 7Pour the cheesecake batter over the cooled sponge base. Dollop spoonfuls of the warm custard across the top and swirl gently with a knife to create marbled ribbons without fully mixing.
8. 8Bake at 325°F for 28 to 32 minutes until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door, and let the bars rest inside for 10 minutes to prevent cracking.
9. 9Cool completely on a rack, then chill uncovered in the refrigerator for at least 2 hours until firm enough to cut cleanly.
10. 10Place the chocolate chips in a heatproof bowl. Heat the heavy cream until it just begins to simmer, pour over the chips, wait 1 minute, then stir until glossy ganache forms. Spread the ganache evenly over the chilled bars.
11. 11Return to the refrigerator for 20 minutes so the ganache sets to a soft sheen. Lift out using the parchment, slice into 6 neat bars with a hot knife wiped clean between cuts, and serve chilled.