Recipe

Nanaimo Cheesecake Bars Recipe

Add Step-by-Step Photos	Earthwatersunwind / All my dishes 1 year, 5 months ago A twist on a Canadian favorite made with a coconut-chocolate graham crust, a rich caramel-rum cheesecake filling, and topped with a silky smooth dark chocolate ganache. Inspired by a Joy Of Baking recipe. Prep:30m Cook:40m Servings:24	Earthwaters
	chocolate cream cheese walnuts caramel brown sugar cheesecake bars nanaimo ganache coconut

Does this look good? Yeah! / Nope

Fans

bluewatera

michelle73

morninlite

jett2whit

auntybea

lunasea

greekgirrr

Ingredients

Crust:

9 tbsp unsalted butter, melted

1/3 cup granulated sugar

1 tsp vanilla

1 oz (1/3 cup) cocoa powder, preferably Dutch-Process

7 oz graham crackers (2 cups crumbs, 1 pakg plus 4 sheets)

1 cup shredded sweetened coconut

1/2 cup (2 oz) walnuts, toasted

pinch kosher salt

Filling:

3 (8 oz) packages cream cheese, room temp.

3/4 cup brown sugar

2 tbsp heavy cream

1 egg plus one yolk

2 tsp flavoring--vanilla, rum, or liqueur of choice

2 tsp flour

Ganache:

3 oz best-quality dark chocolate

3 oz heavy cream

Directions

Make Crust: Heat oven to 350.

Line a 10x13 inch pan with heavy-duty aluminum foil and spray with cooking spray.

In a food processor, pulse graham crackers until they become coarsely chopped crumbs.

Remove all but 1/4 cup to a large bowl, and add walnuts.

Process until nuts are finely ground, but not to a powder or paste (by leaving the crumbs, you prevent the oils from making them into walnut butter).

Add walnuts to crumbs, and add the rest of the crust ingredients.

Press firmly into the bottom of the prepared pan.

Bake 8-10 minutes, until fragrant.

Set aside. Lower oven to 325.

Make Filling: In the workbowl of a stand mixer or with a large bowl and electric beaters, beat room-temperature cream cheese until very smooth and no lumps remain.

Add sugar, scrape after addition.

Add eggs, and scrape bowl again.

Add flavoring, and sprinkle on flour, then remove workbowl and scrape the batter down very well, making sure everything is blended.

Pour over warm crust, and return to oven.

Bake 35-40 minutes, til center is no longer jiggly. If you have a thermometer, you're aiming for 160 degrees.

Remove to rack, and let cool 1-2 hours at room temperature before refrigerating.

Make ganache--scald cream, and pour over chopped chocolate.

Let sit a minute or two, then stir til smooth.

Allow to thicken 10-15 minutes at room temperature, then pour evenly over slightly warm cheesecake, tilting pan to coat.

Return to fridge and let cool at least 4 hours before slicing.

For cleanest cuts, dip a sharp knife in hot water before and between slices.

All my recipes available at http://www.mediocrechocolate.blogspot.com.

Recent Gawkers

Not quite what you're looking for? See more Dessert / Cheesecakes

Or see more just like this

Comments

michelle73 1 year, 5 months ago said:
I'm a Canadian and a Nanaimo Bar lover and these sound like they are to die for! Great post!

jett2whit 1 year, 5 months ago said:
I see recipes for these bars...I've never had one before. Sounds heavenly!!

bluewaterandsand 1 year, 4 months ago said:
Excellent recipe!

lunasea 1 year, 4 months ago said:
These are soooo good - one of my favorites. Thanks so much! :) Vickie

hawgwild 1 month, 2 weeks ago said:
This looks delicious! I used to live in Nanaimo and I love the Nanaimo bars AND cheesecake, so this will be good. Thank-you! :o)

Add a Comment