Canada Day Nanaimo Bar Cheesecake

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.)

• Cooking Time: 40 mins
• Total Time: 40 mins
• Calories: 480 Calories

Ingredients

• 1 cup white sugar
• 4 eggs
• ½ cup butter, melted
• ¼ cup chopped pecans
• ½ cup flaked coconut
• 6 (1 ounce) squares semisweet chocolate
• ½ cup heavy cream
• 4 (8 ounce) packages cream cheese, softened
• 2 ½ cups crushed chocolate cream-filled sandwich cookies (such as OREO® Cookies)
• ¼ cup custard powder (such as Bird's® Custard Powder)

Recipe Instructions

Step 1

Preheat an oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.

Step 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.

Step 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.