Cheesecake Nanaimo Bars

My husband looooves cheesecake, I mean he really loves it.  He also loves nanaimo bars, so for valentines idea #10 I made him cheesecake nanaimo bars.  They are actually quite good, but they don't top out my favourite cappuccino nanaimo bars (not to self: blog this recipe.)

Here is the recipe, incase you (or your man) is a cheesecake, nanaimo bar lovin' hippy.

Cheesecake Nanaimo Bars


I found the recipe here.


Base:
5 oz (1 1/2 c) chocolate cookie crumbs
1.5 oz (1/2 c) unsweetened coconut
2 oz (1/2 c) finely chopped pecans
125 (8 Tbsp) butter, melted
50 g (1/4 c) white sugar

Filling:
8 oz cream cheese, room temperature
24 g (2 Tbsp) brown sugar
50 g (1/4 c) white sugar
1/2 tsp vanilla
1 egg

Topping:
1/2 c heavy cream
24 g (2 Tbsp) white sugar
7 oz semisweet chocolate, chopped

Begin:
Line a 9x9 inch pan with foil, on bottom and all sides, spray with non-stick spray.

Preheat oven to 350 F.

Mix crumbs, coconut, pecans and sugar with melted butter in a medium sized bowl.  Spread it over the bottom of the pan and pat down firmly.  Bake for 10-12 minutes until the edges are slightly darker and the base smells toasted.

While the base cooks place the cream cheese and both sugars in a large bowl.  Beat the ingredients with an electric mixer  until smooth.  Once it is smooth mix in the vanilla and then egg.  When the crust is removed from the oven pour the cream cheese filling over top and spread to the edges evenly with an offset spatula.  Bake the bars until the edges are slightly puffed, about 10 minutes.  Remove the bars from the oven and cool for 1/2 an hour then place in fridge and chill for at least 2 hours.

Dissolve the sugar in the cream by heating it up on the stove.  Once the sugar is dissolved pour it on top of the chopped chocolate and let it sit while you fill the pot with an inch or two of water and bring it to a boil.  Place the chocolate bowl on top of the now simmering water and whisk until the chocolate is melted and smooth.  Pour the chocolate ganache over the bars and spread evenly.  Chill in the fridge for at least 30 minutes before serving.