Canada Day Nanaimo Bar Cheesecake
Serves: 4
Eda Schinner
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
49
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Butter (melted)1 cup
Pecan (chopped)1 cup
Flaked Coconut1 cup
White Sugar4
Eggs1 cup
Heavy CreamDirections:
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
3
Press into the bottom of a 9x13-inch baking dish, and refrigerate while making filling
4
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
5
Layer the filling over the crust
6
Bake in the preheated oven until the center is almost set, about 40 minutes
7
Refrigerate the cheesecake until fully cold, at least 3 hours
8
Melt the semisweet chocolate in a saucepan over very low heat with the cream, and stir until the mixture is smooth and well blended
9
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
10
Serve cold
11
Store leftovers in refrigerator