“The taste of a Nanaimo bar in a cheesecake! Can't get any better than this. Make in the jelly roll pan for serving a larger crowd. Result is thinner but still as tasty. (You will need to adjust baking time if you use the bigger pan.)” - by jowolf2
Ingredients
Adjust Servings
Original recipe yields 16 servings
Directions
- Preheat an oven to 350 degrees F (175 degrees C).
- Stir together the cookie crumbs, melted butter, pecans, and coconut in a bowl until the mixture is well combined. Press into the bottom of a 9x13-inch baking dish, and refrigerate while making filling.
- Beat cream cheese, sugar, and custard powder in a large bowl with an electric mixer until light and fluffy, and beat in eggs, 1 at a time, beating each until fully incorporated before adding the next. Layer the filling over the crust.
- Bake in the preheated oven until the center is almost set, about 40 minutes. Refrigerate the cheesecake until fully cold, at least 3 hours.
- Melt the semisweet chocolate in a saucepan over very low heat with the cream, and stir until the mixture is smooth and well blended. Pour the chocolate mixture over the cheesecake, spread with a spatula to cover the middle layer, and refrigerate until the topping is firm, 15 to 20 minutes. Serve cold. Store leftovers in refrigerator.
Nutrition
Amount Per Serving (16 total)
- Calories
- 480 cal
- 24%
- Fat
- 36.9 g
- 57%
- Carbs
- 32.8 g
- 11%
Based on a 2,000 calorie diet
Share It
Reviews (20)
Rate This Recipe
"What a nice cheesecake this is! I was not able to find custard powder. I Goggled it to see what this was and then substituted instant vanilla pudding. I did make mine in a 9x13 and served as bars. ..." See more Next time I would use a spring form pan, the first bars would have been easier to get out."
CC♥'s2bake
"This is a brilliant take on the classic Nanaimo Bar recipe. This version isn't as rich as the original recipe, which is great for someone like me who isn't a total fan of the bars (it's still rich as ..." See morefar as cheesecakes go, though). I chose to make this in a 9" springform pan for the classic good looks of a cheesecake, thus I halved the filling, but kept to the orginal scale for the crust and topping. I may not have crushed my cookies as much as the recipe intended, as there was just enough to cover the bottom of the pan. There was just enough ganache to top the cheesecake as well. Turned out very impressive looking on the serving table and was definitely enjoyed by all."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
