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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 cals
Original recipe yields 16 servings

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Directions

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  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.

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 27
  1. 29 Ratings

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Most helpful positive review

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

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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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 ...

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...

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.

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...

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 ...

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 :)

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

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.

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 ...