- Dish type
- Baked cheesecake
The nanaimo bar is a traditional and much revered Canadian traybake. Here, the taste of a nanaimo comes in a cheesecake!
30 people made this
- 200g crushed chocolate sandwich cookies, such as Oreo®
- 110g butter, melted
- 4 tablespoons chopped pecans
- 8 tablespoons desiccated coconut
- 900g cream cheese, softened
- 200g caster sugar
- 4 tablespoons custard powder
- 4 eggs
- 170g plain chocolate
- 120ml double cream
MethodPrep:40min ›Cook:40min ›Extra time:3hr20min chilling › Ready in:4hr40min
- Preheat an oven to 180 C / Gas 4.
- Stir together the crushed cookies, melted butter, pecans and coconut in a bowl until the mixture is well combined. Press into the bottom of a 20x30cm 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 base.
- Bake in the preheated oven until the centre is almost set, about 40 minutes. Refrigerate the cheesecake until fully cold, at least 3 hours.
- Melt the plain chocolate in a saucepan over very low heat with the cream, and stir until the mixture is smooth. Pour the chocolate mixture over the cheesecake, spread with a spatula to cover the middle layer, and chill until the topping is firm, 15 to 20 minutes. Serve cold. Store leftovers in fridge.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
Reviews & ratingsAverage global rating:(30)
Reviews in English (28)
YUM, and really easy to make-28 Jul 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 bars. Next time I would use a spring form pan, the first bars would have been easier to get out.-01 Jul 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 rich as far as cheesecakes go, though). I chose to make this in a 9" springform pan for the classic good looks of a cheesecake, thus I halved the filling, but kept to the orginal scale for the crust and topping. I may not have crushed my cookies as much as the recipe intended, as there was just enough to cover the bottom of the pan. There was just enough ganache to top the cheesecake as well. Turned out very impressive looking on the serving table and was definitely enjoyed by all.-29 Jun 2010