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Homemade Nanaimo Cheesecake photo

Nanaimo Cheesecake

This Nanaimo Cheesecake is a creamy delight! A layered fusion of rich cheesecake, crunchy base, and decadent chocolate ganache.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Canadian
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 4 tbsp butter melted
  • 5 tbsp cocoa powder
  • 3 tbsp sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups graham crackers crushed
  • 1/2 cup walnuts chopped
  • 3/4 cup coconut flakes
For the Filling:
  • 48 oz cream cheese softened
  • 4 eggs
  • 1 1/2 cups sugar
  • 1/3 cup sour cream
  • 1 tsp vanilla extract
  • 3 tbsp vanilla custard powder
For the Ganache:
  • 1 cup semi-sweet chocolate chips
  • 1 cup heavy cream

Equipment

  • Mixing bowls
  • 9-inch springform pan
  • Electric mixer
  • Rubber spatula
  • Double boiler or microwave-safe bowl
  • Measuring cups and spoons

Method
 

Directions:
  1. In a mixing bowl, combine the melted butter, cocoa powder, sugar, and crushed graham crackers. Stir in the chopped walnuts and coconut flakes until everything is well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Set aside.
  2. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the sugar, sour cream, and vanilla extract while continuing to mix. Add the eggs one at a time, mixing well after each addition. Finally, add the vanilla custard powder and mix until fully incorporated.
  3. Pour the cream cheese mixture over the prepared crust, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles.
  4. Preheat your oven to 325°F (160°C). Bake the cheesecake for 60-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
  5. Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
  6. In a double boiler or microwave, melt the semi-sweet chocolate chips with the heavy cream until smooth. Stir until fully combined, then let it cool slightly.
  7. Once the cheesecake is chilled and set, pour the chocolate ganache over the top, spreading it evenly. Return the cheesecake to the refrigerator for another hour to set the ganache.
  8. Carefully remove the sides of the springform pan and slice the cheesecake into wedges. Serve chilled and enjoy the delightful layers of your homemade Nanaimo Cheesecake!

Notes

  • This cheesecake can be made ahead of time for gatherings.
  • Store in the refrigerator for up to one week.
  • For longer storage, wrap tightly and freeze.