This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

Posted:

| View All »

left

1 of 15

right

Canada Day Nanaimo Bar Cheesecake

By: jowolf2

"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.)"

Rate/Review | Read Reviews (18)

Cook Time:
40 Min

Ready In:
4 Hrs 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

2 1/2 cups crushed chocolate cream-filled sandwich cookies (such as OREO® Cookies)
1/2 cup butter, melted
1/4 cup chopped pecans
1/2 cup flaked coconut
4 (8 ounce) packages cream cheese, softened
1 cup white sugar
1/4 cup custard powder (such as Bird's® Custard Powder)
4 eggs
6 (1 ounce) squares semisweet chocolate
1/2 cup heavy cream

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.