Nanaimo Bar Cheesecake

A decadent cheesecake inspired by the classic Canadian Nanaimo bar, featuring a chocolate crumb crust, creamy custard cheesecake layer, and rich chocolate ganache.

Prep Time

30 minutes

Total Time

4 hours (including chill time)

Calories

645 kcal

Difficulty

Medium

Equipment

6 items

Cost

£1.19/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

Chocolate Crumb Crust

1.5cupsChocolate Wafers(finely crushed)

£1.50

6tablespoonsUnsalted Butter(melted)

£0.75

2tablespoonsGranulated Sugar

£0.05

2tablespoonsUnsweetened Cocoa Powder

£0.20

Custard Cheesecake Filling

32ouncesCream Cheese(softened)

£5.00

1.5cupsGranulated Sugar

£0.05

4Large Eggs

£1.20

0.5cupHeavy Cream

£0.80

2teaspoonsVanilla Extract

£0.30

0.3cupInstant Vanilla Pudding Mix(dry mix)

£0.50

0.5cupShredded Coconut(sweetened or unsweetened, toasted lightly if desired)

£0.40

Chocolate Ganache Topping

8ouncesSemi-Sweet Chocolate Chips

£2.00

0.5cupHeavy Cream

£0.80

1tablespoonUnsalted Butter

£0.75

Total Cost

£14.30

£1.19 per serving

Instructions

1.
**Prepare the Chocolate Crumb Crust:** In a medium bowl, combine the crushed chocolate wafers, melted butter, sugar, and cocoa powder. Mix well until evenly moistened.
2.
Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.
3.
**Prepare the Custard Cheesecake Filling:** Preheat oven to 325°F (160°C).
4.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
5.
Gradually add the sugar and continue to beat until well combined.
6.
Beat in the eggs one at a time, mixing well after each addition. Be careful not to overmix.
7.
Stir in the heavy cream and vanilla extract until just combined.
8.
Add the instant vanilla pudding mix and shredded coconut, and mix until evenly distributed.
9.
Pour the cheesecake filling over the chilled chocolate crumb crust.
10.
Bake in the preheated oven for 55-65 minutes, or until the edges are set and the center is slightly wobbly. A water bath is recommended to prevent cracking, but not required.
11.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
12.
Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover and refrigerate for at least 3 hours, or preferably overnight.
13.
**Prepare the Chocolate Ganache Topping:** Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
14.
Pour the hot cream over the chocolate chips. Let it sit for 1 minute, then stir until smooth and glossy. Stir in the butter until melted and incorporated.
15.
Pour the ganache over the chilled cheesecake, spreading evenly. Refrigerate for another 30 minutes to allow the ganache to set.
16.
Carefully remove the cheesecake from the springform pan and serve.

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My Notes

Nutrition Information

Nutrition per serving (140g)

645 kcal / 2698 kJ

Carbs

52g

20% of RDA

Fat

47g

67% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

41 g

46% of RDA

Sodium

200 mg

9% of RDA

Saturated Fat

29 g

145% of RDA

Chef's Tips

To prevent cracking, bake the cheesecake in a water bath. Wrap the bottom of the springform pan in aluminum foil, then place it in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

Do not overmix the cheesecake batter, as this can incorporate too much air and cause the cheesecake to crack. Mix until just combined.

Let the cheesecake cool slowly to prevent cracking. Cooling it in the oven with the door ajar is a good technique.

For a richer chocolate flavor, use dark chocolate chips in the ganache.

Toasting the coconut will enhance its flavor and add a nice texture to the cheesecake.

Garnish with extra shredded coconut or chopped chocolate before serving.

Cooking Equipment

Oven

Stove

9-inch Springform Pan

Mixing Bowls

Double Boiler (or heatproof bowl and saucepan)

Electric Mixer

Wine Pairings

No wine pairing suggestions available for this recipe.

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