NANAIMO CHEESECAKE
Nanaimo Cheesecake is everything you would find in the original bar, but made into a crisp and tasty cheesecake crust.
Provided by Shawn
Categories Dessert
Time 30m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
Nutrition Facts : Calories 469 kcal, Sugar 37 g, Sodium 157 mg, Fat 28 g, SaturatedFat 15 g, Carbohydrate 52 g, Fiber 4 g, Protein 6 g, Cholesterol 106 mg, ServingSize 1 serving
NO BAKE NANAIMO BAR CHEESECAKE RECIPE + VIDEO
This No Bake Nanaimo Bar Cheesecake has all of the familiar flavors of the classic Nanaimo bar but in an easy no bake cheesecake! The perfect Christmas dessert (but I won't tell if you indulge year round!). Includes step by step recipe video.
Provided by Ashley Fehr
Categories Dessert
Time 30m
Number Of Ingredients 13
Steps:
- CrustIn a large pan, melt the butter over medium heat. Remove from heat and stir in sugar and cocoa.
- Gradually whisk in egg, stirring constantly. The heat from the pan and the butter will cook the egg as you stir (no raw eggs!).
- Stir in graham crumbs, almonds, and coconut until combined. Press firmly into a 9" Springform pan.
- Filling: In a large bowl, beat cream cheese until smooth.
- Add custard powder, cream and sugar and beat until light and fluffy. Pour into Springform pan over crust and refrigerate to chill.
- Ganache: In a medium microwave-safe bowl, melt chocolate and cream in 15-20 second intervals, stirring well each time, until smooth (be careful NOT to overheat the chocolate or it will seize!) -- I only had to do this twice.
- Remove cheesecake from the fridge or freezer and pour over top, smoothing to the edges. Refrigerate until completely set, at least 5-6 hours, before serving. Refrigerate leftovers up to 3-4 days or freeze up to 3 months.
Nutrition Facts : Calories 624 kcal, Carbohydrate 45 g, Protein 7 g, Fat 47 g, SaturatedFat 27 g, Cholesterol 141 mg, Sodium 344 mg, Fiber 2 g, Sugar 36 g, ServingSize 1 serving
CANADA DAY NANAIMO BAR CHEESECAKE
The taste of a Nanaimo bar in a cheesecake! Can't get any better than this. Make in the jelly roll pan for serving a larger crowd. Result is thinner but still as tasty. (You will need to adjust baking time if you use the bigger pan.)
Provided by jowolf2
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 4h10m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Stir together the cookie crumbs, melted butter, pecans, and coconut in a bowl until the mixture is well combined. Press into the bottom of a 9x13-inch 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 crust.
- Bake in the preheated oven until the center is almost set, about 40 minutes. Refrigerate the cheesecake until fully cold, at least 3 hours.
- Melt the semisweet chocolate in a saucepan over very low heat with the cream, and stir until the mixture is smooth and well blended. 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. Serve cold. Store leftovers in refrigerator.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 32.8 g, Cholesterol 133.5 mg, Fat 36.9 g, Fiber 1.5 g, Protein 7.7 g, SaturatedFat 21.1 g, Sodium 294.3 mg, Sugar 24 g
NANAIMO CHEESECAKE RECIPE - (4.5/5)
Provided by LizY-2
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. For the Crust: Combine the graham cracker crumbs, walnuts, coconut, cocoa powder, and sugar in a food processor and process until fine crumbs. Pulse in the vanilla and melted butter until moistened. Press into the bottom and a little up the sides of a 10 inch springform pan. Bake for 5 minutes. Remove from oven, but keep oven on. Place a 9x13 baking dish on the bottom rack of your oven and fill with warm water. For the Cheesecake: In the bowl of your stand mixer, fitted with the paddle attachment, beat the cream cheese until light and fluffy. Add one egg at a time, beating in-between, and scrape down sides of bowl occasionally. Add the sour cream, sugar, vanilla and vanilla custard powder. Mix until smooth. Pour onto the prepared crust. Bake on the rack above the pan filled with water for 1 hour. Turn off the oven, crack it open slightly and leave in oven for 1-2 hours. Remove from oven and let come to room temperature completely. Cover with plastic wrap and place in fridge to chill for 2 hours. Fix any cracks, if necessary. For the Ganache: Place the chocolate chips in a bowl, set aside. Heat the cream in the microwave for 1 1/2 minutes, then pour on top of the chocolate chips. Let sit for 30 seconds, then whisk until smooth. Let cool slightly, then carefully pour on top of the cheesecake. Refrigerate again until set. Enjoy!
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