I need a slice of this Nanaimo bar cheesecake right now. I need it badly. Bring on the stress eating. At the moment I am in the midst of planning a trip to Europe. Holy heck is it a lot of work. I shouldn’t be stressed (trips are supposed to be fun, right?) but I am. I have spent the past 3 days straight trying to solidify all of my hotel bookings. When you are planning to hit up 6 countries, that’s a lot of different hotels to worry about. I wish I could be the type of person who just wings it and finds places as they go, but I end up planning every last thing down to the minute. Probably the last second actually. I figure that is better than getting somewhere and realizing you don’t have a place to sleep. Anyways, that is my life right now. I should be doing other things ex. studying for my GRE. I have to get through that first before I can go on vacation, yet vacation still seems more important. My priorities are skewed, I know.
More about this Nanaimo bar cheesecake though. I thought this was my own brilliant brain-child until I Googled it and realized it had already been done. Can you do anything that is original anymore? Apparently not. That doesn’t make it any less super-duper though. It’s got your classic cocoa/coconut/graham cracker crust on the bottom. Instead of the next layer being pure, sugary, yellow icing, I substituted cheesecake, dying the batter with custard powder for that Nanaimo bar look. Top it all off with chocolate ganache and you’ve got yourself an amalgamation of the 2 finest desserts money can buy.
- ¼ cup butter, melted
- 3 tbsp. cocoa powder
- 1 cup graham cracker crumbs
- ½ cup sweetened, shredded coconut
- 1-2 tbsp olive oil (if needed)
- 1 pound Philadelphia light cream cheese
- ½ cup plus 2 tbsp. white granulated sugar
- 1 tbsp. custard powder
- 2 eggs
- 1 bar chocolate (70g)
- ¼ cup heavy cream
- Heat your oven to 350F. Line an 8 inch springform pan with parchment paper, both on the bottom and the sides.
- To make the crust, combine the melted butter, cocoa, graham cracker crumbs and coconut. If the mixture is too dry, at the 1-2 tbsp. of olive oil to help it hold together. Press it into the bottom of the lined pan and bake at 350F for 5-7 minutes.
- When the crust comes out, turn the oven down to 325F. Fill a loaf pan (or any other oven-proof dish) with hot water and put it on the bottom rack of the oven. This helps to prevent the cheesecake from cracking.
- To make the filling, beat the Philadelphia cream cheese until smooth. Add in the sugar and continue to beat until smooth, scraping down the sides of the bowl with a spatula as needed. Next add the custard powder and then the eggs, one at a time.
- Pour the prepared filling into the pan on top of the crust. Bake at 325F for 35-40 minutes, or until set around the edges while remaining slightly jiggly in the centre. Cool to room temperature before topping with chocolate ganache.
- To make the ganache topping, heat up the cream. Pour it over the chocolate to melt it and then pour this over the cooled cheesecake.
- Refrigerate for at least 2 hours before you are ready to slice and serve.