canada day nanaimo bar cheesecake

Ingredients

• Servings: 16
• 2 1/2 cups crushed chocolate cream-filled sandwich cookies (such as oreo® cookies)
• 1/2 cup butter, melted
• 1/4 cup chopped pecans
• 1/2 cup flaked coconut
• 4 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 1/4 cup custard powder (such as bird's® custard powder)
• 4 eggs
• 6 (1 ounce) squares semisweet chocolate
• 1/2 cup heavy cream

Recipe

Cook Time: 40 mins Ready Time: 4 hrs 10 mins


• 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.