This Canada Day Nanaimo Bar Cheesecake is a delightful twist on the classic Canadian dessert. It features a chocolate crumb base, a creamy cheesecake filling with a hint of custard, and a rich chocolate ganache topping. The addition of coconut and almonds gives it a delicious texture and a true Canadian touch. Whether you're celebrating Canada Day or just want to enjoy a taste of Canada, this cheesecake is a showstopper that will impress any crowd.
Ingredients
- For the Base:
- - 2 cups chocolate cookie crumbs
- - 1/2 cup unsalted butter, melted
- - 1/4 cup granulated sugar
- - 1/2 cup shredded coconut
- - 1/2 cup chopped almonds
- For the Filling:
- - 3 (8 oz) packages cream cheese, softened
- - 1 cup granulated sugar
- - 3 eggs
- - 1 tsp vanilla extract
- - 1/4 cup cornstarch
- - 1/2 cup heavy cream
- - 1/4 cup custard powder
- - 1/4 cup unsalted butter, melted
- - 1/2 cup shredded coconut
- - 1/2 cup chopped almonds
- For the Ganache Topping:
- - 1 cup semisweet chocolate chips
- - 1/2 cup heavy cream
- - 1/4 cup unsalted butter
- - 1/2 cup shredded coconut
- - 1/2 cup chopped almonds
Directions
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a medium bowl, combine the chocolate cookie crumbs, melted butter, granulated sugar, shredded coconut, and chopped almonds for the base. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and set aside.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the cornstarch, heavy cream, and custard powder until smooth. Add this mixture to the cream cheese mixture along with the melted butter, shredded coconut, and chopped almonds. Mix until well combined.
- Pour the filling over the baked crust and smooth the top with a spatula. Bake for 50-60 minutes, or until the center is set and the edges are slightly golden. Remove from the oven and let it cool to room temperature.
- While the cheesecake is cooling, prepare the ganache topping. In a small saucepan, heat the heavy cream and unsalted butter over medium heat until it begins to simmer. Remove from heat and stir in the semisweet chocolate chips until melted and smooth.
- Pour the ganache over the cooled cheesecake, spreading it evenly with a spatula. Sprinkle the shredded coconut and chopped almonds on top. Refrigerate the cheesecake for at least 4 hours, or overnight for best results.
- Once chilled, remove the cheesecake from the springform pan and serve chilled. Slice and enjoy!
