Nanaimo Bar Cheesecake

Nanaimo Bar Cheesecake

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.

Nanaimo Bar CheesecakeNanaimo Bar Cheesecake

Nanaimo Bar Cheesecake
 
Prep time
Cook time
Total time
 
2 of the best desserts combined; nanaimo bars and cheesecake!
Author:
Serves: 8
Ingredients
  • 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
Instructions
  1. Heat your oven to 350F. Line an 8 inch springform pan with parchment paper, both on the bottom and the sides.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Refrigerate for at least 2 hours before you are ready to slice and serve.

Nanaimo Bar Cheesecake Nanaimo Bar Cheesecake

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