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My review
Canada Day Nanaimo Bar Cheesecake
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.)"
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Ingredients
4 h 10 m servings 480 calsOriginal recipe yields 16 servings
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Directions
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Cook
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 480 calories; 36.9 g fat; 32.8 g carbohydrates; 7.7 g protein; 134 mg cholesterol; 294 mg sodium. Full nutrition
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Reviews
Read all reviews 2729 Ratings
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Most helpful positive review
7/1/2010
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 ...
Most helpful critical review
7/21/2010
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 va...
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7/1/2010
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 ...
6/29/2010
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 ri...
8/5/2010
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.
6/13/2011
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...
3/15/2011
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 ...
7/6/2010
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 :)
9/13/2011
This was pretty good! Next time I'll probably put it in a smaller baking dish because I'd like to have a thicker choc crust! :p
3/29/2011
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.
7/18/2011
This is PHENOMENAL. I love to bake and my husband loves to try my creations. After trying this he told me that it might be the best thing I've ever made. I made it for a bbq this weekend and ...