Canada Day Nanaimo Bar Cheesecake
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.)
- Cooking:
- Total:
- Serves: 16 persons
Ingredients
- 2½ cups crushed chocolate cream-filled sandwich cookies (such as OREO® Cookies)
- ½cup butter, melted
- ¼cup chopped pecans
- ½cup flaked coconut
- 4(8 ounce) packages cream cheese, softened
- 1cup white sugar
- ¼cup custard powder (such as Bird's® Custard Powder)
- 4eggs
- 6(1 ounce) squares semisweet chocolate
- ½cup heavy cream
Instructions
Step 1
Preheat an oven to 350 degrees F (175 degrees C).Step 2
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.Step 3
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.Step 4
Bake in the preheated oven until the center is almost set, about 40 minutes. Refrigerate the cheesecake until fully cold, at least 3 hours.Step 5
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.