Nanaimo Bar Cheesecake: The Ultimate Dessert Recipe

Nanaimo Bar Cheesecake: Prepare to experience dessert nirvana! Imagine the rich, creamy decadence of a classic cheesecake perfectly fused with the iconic flavors of a Nanaimo bar. Yes, you read that right! This isn’t just a dessert; it’s a culinary masterpiece that will have your taste buds singing.

The Nanaimo bar, a no-bake Canadian dessert, boasts a fascinating history. Originating in Nanaimo, British Columbia, it quickly became a beloved treat across the country and beyond. Its signature layers – a crumbly chocolate coconut base, a creamy custard filling, and a smooth chocolate ganache topping – offer a delightful textural and flavor contrast that’s simply irresistible. People adore Nanaimo bars for their ease of preparation and their ability to satisfy even the most intense sweet cravings.

But what happens when you elevate this classic to cheesecake status? The result is a symphony of flavors and textures that will leave you wanting more. The creamy cheesecake filling perfectly complements the chocolate and coconut base, while the ganache topping adds an extra layer of indulgence. This Nanaimo Bar Cheesecake is not only incredibly delicious but also surprisingly easy to make. It’s the perfect dessert for special occasions, potlucks, or simply when you want to treat yourself to something truly extraordinary. Get ready to impress your friends and family with this show-stopping dessert!

Ingredients:

• For the Nanaimo Bar Base:
• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup granulated sugar
• 5 tablespoons unsweetened cocoa powder
• 1 large egg, beaten
• 1 3/4 cups graham cracker crumbs
• 1/2 cup finely chopped almonds
• 1/3 cup shredded sweetened coconut
• For the Custard Layer:
• 1/2 cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar
• 1/4 cup heavy cream
• 2 tablespoons Bird’s Custard Powder
• For the Chocolate Ganache Topping:
• 4 ounces semi-sweet chocolate, finely chopped
• 1/4 cup heavy cream
• 1 tablespoon unsalted butter
• For the Cheesecake Filling:
• 32 ounces cream cheese, softened
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup heavy cream

Preparing the Nanaimo Bar Base:

1. In a medium saucepan, combine the softened butter, granulated sugar, and cocoa powder. Melt over low heat, stirring constantly until smooth. Be careful not to burn the mixture.
2. Remove the saucepan from the heat and gradually whisk in the beaten egg. Make sure to whisk quickly to prevent the egg from scrambling.
3. Return the saucepan to low heat and cook for about 1 minute, stirring constantly, until the mixture thickens slightly. This step is crucial for binding the base together.
4. Remove from heat and stir in the graham cracker crumbs, chopped almonds, and shredded coconut until well combined. The mixture should resemble wet sand.
5. Press the mixture firmly into the bottom of a 9-inch springform pan. I like to use the bottom of a measuring cup to ensure an even and compact layer. This will be the foundation of our delicious cheesecake! Place the pan in the refrigerator to chill while you prepare the custard layer.

Making the Custard Layer:

1. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. This might take a few minutes, so be patient and scrape down the sides of the bowl as needed.
2. In a separate small bowl, whisk together the heavy cream and Bird’s Custard Powder until smooth. This will help prevent any lumps in the custard layer.
3. Gradually add the cream mixture to the butter and powdered sugar mixture, beating until well combined. The custard layer should be smooth and creamy.
4. Spread the custard layer evenly over the chilled Nanaimo bar base. Make sure to cover the entire base for a consistent flavor in every bite. Return the pan to the refrigerator to chill while you prepare the cheesecake filling.

Creating the Cheesecake Filling:

1. Preheat your oven to 325°F (160°C). This lower temperature helps prevent the cheesecake from cracking.
2. In a large bowl, beat the softened cream cheese until smooth and creamy. This is a very important step. If the cream cheese is not soft enough, you will end up with lumps in your cheesecake.
3. Gradually add the granulated sugar to the cream cheese, beating until well combined. Again, make sure everything is smooth and creamy.
4. Stir in the vanilla extract.
5. Add the eggs one at a time, beating well after each addition. Be careful not to overbeat the mixture at this stage, as this can incorporate too much air and cause the cheesecake to puff up and then collapse.
6. Gently stir in the heavy cream until just combined. Do not overmix.
7. Pour the cheesecake filling over the chilled custard layer in the springform pan. Smooth the top with a spatula.

Baking the Nanaimo Bar Cheesecake:

1. Wrap the bottom of the springform pan tightly with aluminum foil. This will prevent water from seeping into the cheesecake during the water bath.
2. Place the wrapped springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath helps to create a moist and even baking environment, which is essential for a creamy cheesecake.
3. Carefully transfer the roasting pan with the cheesecake to the preheated oven.
4. Bake for 75-90 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. The baking time may vary depending on your oven, so keep an eye on it.
5. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling process helps to prevent cracking.
6. Remove the cheesecake from the water bath and let it cool completely at room temperature.
7. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This allows the cheesecake to fully set and develop its flavor.

Preparing the Chocolate Ganache Topping:

1. Place the finely chopped semi-sweet chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
3. Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate.
4. Add the butter to the bowl.
5. Gently whisk the mixture until smooth and glossy. If the chocolate doesn’t melt completely, you can microwave the mixture in 15-second intervals, stirring in between, until smooth.
6. Let the ganache cool slightly for about 10-15 minutes, or until it thickens enough to spread.

Assembling the Nanaimo Bar Cheesecake:

1. Remove the cheesecake from the refrigerator and carefully remove it from the springform pan.
2. Pour the slightly cooled chocolate ganache over the top of the cheesecake, spreading it evenly with a spatula.
3. Return the cheesecake to the refrigerator for about 30 minutes to allow the ganache to set.
4. Slice and serve! Enjoy your decadent Nanaimo Bar Cheesecake!

Conclusion:

This Nanaimo Bar Cheesecake is truly something special, a decadent dessert experience that perfectly marries the classic Canadian treat with the creamy indulgence of cheesecake. It’s a must-try because it offers the best of both worlds: the rich, chocolatey base and custard-like filling of a Nanaimo bar, elevated by the smooth, tangy goodness of a cheesecake. The textures alone are enough to make your taste buds sing – the crunchy chocolate crumb, the velvety cheesecake layer, and the sweet, buttery ganache all come together in perfect harmony.

But beyond the incredible flavor and texture, this recipe is a showstopper. Imagine presenting this beauty at your next gathering! It’s guaranteed to impress your friends and family, and it’s a fantastic conversation starter. Plus, it’s surprisingly easy to make, especially when you break it down into manageable steps. Don’t let the multiple layers intimidate you; each component is straightforward, and the end result is well worth the effort.

Looking for serving suggestions? A simple dollop of whipped cream or a scattering of chocolate shavings adds an elegant touch. For a more decadent experience, try drizzling some melted chocolate or caramel sauce over each slice. And if you’re feeling adventurous, consider adding a sprinkle of sea salt to the top to enhance the sweetness and create a delightful salty-sweet contrast.

There are also plenty of variations you can explore to make this recipe your own. For a coffee-infused twist, add a tablespoon of instant espresso powder to the cheesecake batter. If you’re a fan of nuts, incorporate chopped walnuts or pecans into the base or sprinkle them on top. You could even experiment with different flavors of chocolate in the ganache, such as dark chocolate for a richer flavor or white chocolate for a sweeter option. For a truly Canadian twist, consider using maple syrup in the cheesecake batter for a subtle, warm sweetness.

Don’t be afraid to get creative and personalize this Nanaimo Bar Cheesecake to your liking. The possibilities are endless!

I truly believe this recipe will become a new favorite in your household. It’s perfect for special occasions, holidays, or simply when you’re craving a truly indulgent treat. It’s a guaranteed crowd-pleaser, and it’s a wonderful way to share your love of baking with others.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a delicious baking adventure. I’m confident that you’ll be thrilled with the results.

I’m so excited for you to try this recipe! Once you’ve made your own Nanaimo Bar Cheesecake, I would absolutely love to hear about your experience. Did you make any variations? What did your friends and family think? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me to continue creating and sharing recipes that you’ll love. Happy baking!

---