Nanaimo Bar Cheesecake
Recipe type: Dessert
Total time: 
Serves: 16
A perfectly fluffy, lightly sweet cheesecake that feeds a crowd!
  • CRUST:
  • ½ cup butter, melted
  • 5 Tbsp cocoa powder
  • 3 Tbsp sugar
  • 1 tsp vanilla
  • 1½ cups graham cracker crumbs
  • ¾ cup shredded coconut (I used unsweetened)
  • 4 (8oz) bricks of cream cheese, softened
  • 4 eggs
  • 1½ cups sugar
  • ⅓ cup sour cream
  • 1 tsp vanilla
  • 3 Tbsp vanilla custard powder
  • 1 cup semi sweet chocolate chips
  • 1 cup heavy cream
  1. Preheat oven to 350 degrees F.
  2. For the crust, melt butter in a medium saucepan or microwave in a medium bowl. Stir in the cocoa powder, sugar, vanilla, graham crumbs and coconut. Press into the bottom and a little up the sides of a 9 or 10 inch springform pan. Bake for 5 minutes.
  3. Meanwhile, for the cheesecake, beat the cream cheese with an electric mixer until smooth and fluffy. Add one egg at a time, beating in between each, and scrape down sides of bowl occasionally.
  4. Add the sour cream, sugar, vanilla and vanilla custard powder. Beat until very smooth. Pour onto baked crust.
  5. Fill a 9x13 baking dish half full with water and carefully place on the bottom rack of your oven. Bake cheesecake on the rack above the pan filled with water for 1 hour.
  6. After 1 hour, turn OFF the oven, crack it open slightly and leave cheesecake in oven for another hour to fully set.
  7. Remove from oven and fix any cracks, if necessary, by gently smooshing warm cheesecake together with the back of a damp spoon or offset spatula. Don't worry if it doesn't look perfect, we'll be covering it with chocolate! Let come to room temperature for about 2 hours. Cover with plastic wrap and place in fridge to chill for 2 hours.
  9. Place the chocolate chips in a bowl, set aside. Measure cream in a microwave-save measuring cup and microwave for 1½ minutes at full power, then pour over top of the chocolate chips. Let sit for 20 seconds, then whisk until completely smooth. Let cool slightly (5 minutes), then carefully pour on top of the cheesecake. Be prepared for drips :) Refrigerate again until set (about 30 minutes).
  10. Like all cheesecakes, the cake slices best when chilled. Enjoy!
Recipe by Hidden Ponies at