Canada Day Nanaimo Bar Cheesecake Recipe - Allrecipes.com
Canada Day Nanaimo Bar Cheesecake Recipe
  • READY IN 4+ hrs

Canada Day Nanaimo Bar Cheesecake

Recipe by  

"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.)"

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • COOK

    40 mins
  • READY IN

    4 hrs 10 mins

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  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.
  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.
  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.
  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 01, 2010

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. Next time I would use a spring form pan, the first bars would have been easier to get out.

 
Most Helpful Critical Review
Jul 21, 2010

I followed the recipe exactly. I didn't find the taste came close to a real Nanaimo Bar to warrant the name. If I make it again, I will try doubling the custard powder and perhaps add some vanilla extract. Might also add a bit more cream. It was a good cheesecake but I made it because of the name.

 
Jul 02, 2010

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 far 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.

 
Aug 06, 2010

Oh Canada! Great recipe. Bird's Eye custard is a little tough to find and NO - don't substitute instant pudding - it is not the same and will not give you an authentic Canadian Nanaimo Bar.

 
Jul 07, 2010

Yummy! Instead of custard powder, I used sfff cheesecake flavored pudding mix. I didn't use coconut because we are not fans. Perfect! Thanks for sharing :)

 
Jun 14, 2011

I couldn't find custard powder at my grocery and googled it to find out you could sub equal parts corn starch. I did this, plus added some vanilla bean and 1 tsp vanilla extract b/c I read that custard powder is vanilla flavored. It turned out delicious! Makes an impressive dessert and great because you can cut up beforehand. Also, I topped half the pan with toasted almond slivers, which turned out to be preferred. I agree with another reviewer though- next time I think I will use milk chocolate for the top as I think the semi-sweet was a bit much. Thanks for sharing!

 
Mar 30, 2011

This was a good cheesecake, but not my favorite. Bird's Custard Powder was available in my Cub Store, but in the International Foods aisle and not by the puddings.

 
Mar 16, 2011

LOW FAT VERSION. but just as good- made in pie plate- 1 sleeve of cookies and chopped pecans and added enough coconut to cover the pie plate and added just enough melted butter to coat. For the center I only had 1 PKG of cream cheese so while i mixed that up with 1/2 c sugar I added 3 TBSP of sour cream and then a bit of milk and 3 TBSP of the birds custard powder. baked for 30 min...took it out of the over and right away placed a cup of chocolate chips on top and let them melt on their own about 15 min and then smoothed it over. was fantastic!!

 

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Nutrition

  • Calories
  • 480 kcal
  • 24%
  • Carbohydrates
  • 32.8 g
  • 11%
  • Cholesterol
  • 140 mg
  • 47%
  • Fat
  • 36.9 g
  • 57%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 294 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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