Bringing the ingredients of everyone’s favourite Canadian dessert square into the format of a cheesecake, this Nanaimo Bar Cheesecake is the perfect treat for any time of the year. With a chocolate coconut crust, creamy and rich center, and a layer of chocolate on top, it is not only delicious, but a beautiful cake to serve to family, friends and guests.
Graham Cracker Crust
Preheat the oven to 350°F.
For the Graham Cracker Crust, mix together graham cracker crumbs, almonds, coconut, cocoa powder, and sugar in a medium bowl. Add melted butter and stir until combined. Press firmly into the bottom of a 9-inch or 10-inch springform pan. Bake for 8 minutes at 350°F. Remove from the oven and set aside to cool slightly.
For the Cheesecake, in the bowl of a stand mixer, beat together the cream cheese, sugar, and custard powder for about 2 minutes, until smooth and creamy. Add the sour cream and beat until combined. While mixing on medium speed, add the eggs, one at a time, until just blended.
Pour the cheesecake batter on top of the cooled crust. Use a rubber spatula or spoon to smooth it into an even layer. Bake cheesecake for 55-70 minutes or until the center is almost set. Cool cheesecake uncovered for 1 hour at room temperature. Then cover and refrigerate the cheesecake for at least 2 hours.
For the topping In a small saucepan on low heat, stir together chocolate and butter, until just melted. Pour the chocolate over the cheesecake and smooth into an even layer with a spatula. Return the cheesecake to the fridge to chill for at least 1 hour.
Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving.
Tip: For neat slices, wipe the knife clean and dip into warm water between each slice.
Love Philip and Mystique’s Nanaimo Bar Cheesecake? Try their Pumpkin Spice Pretzels with Pumpkin Cream Cheese Dip next.