How to Make a Christmas Cheesecake

Two Methods:Eggnog and fruitcake cheesecake (baked)Gingerbread cheesecake (chilled)

This special Christmas cheesecake makes an interesting addition to your holiday table. Here are a couple of choices to try for Christmas—one baked and one chilled.


Eggnog and fruit cake cheesecake (baked)

  • 350g fruit cake, chopped into 1 centimeter (0.4 in) slices
  • 750g cream cheese, softened
  • 300g sour cream
  • 1 tsp vanilla extract
  • 1/4 cup, 60ml brandy
  • 1/2 tsp nutmeg, ground
  • 2 cups, 440g caster (superfine) sugar
  • 3 eggs
  • 1 cup, 250ml water
  • Slices of fruit to top the cheesecake, such as orange segments, grapefruit segments, strawberry halves and kiwifruit slices

Gingerbread cheesecake (chilled)

  • 1 pouch gingerbread cookie mix
  • 1/2 cup butter
  • 1 can (14oz) sweetened condensed milk
  • 1 package (8oz) cream cheese
  • 1/4 of a small pre-made fig pudding, crumbed (check your store for a commercially made one); if not, and you don't want to make one, chop up about 6 dried figs into small pieces
  • 1/2 teaspoon cinnamon, ground
  • 1/2 cup cranberry sauce
  • Cinnamon sticks, fresh cranberries, gingerbread cookies (decorative use)
  • Hot chocolate spiced with cinnamon

Method 1
Eggnog and fruitcake cheesecake (baked)

  1. 1
    Preheat the oven to 180ºC, 160ºC fan forced (convection). Line the cheesecake pan with parchment paper.
  2. 2
    Arrange the fruit slices evenly across the base of the pan. Place the pan in the oven and bake for 10 minutes or until the slices seem slightly browned.
  3. 3
    Reduce the oven to 150ºC, 130ºC fan forced.
  4. 4
    Place the cream cheese, sour cream, vanilla, brandy, nutmeg and half of the sugar into the mixing bowl. Beat until smooth.
  5. 5
    Add the eggs one at a time and beating in until just combined.
  6. 6
    Pour the cheesecake mixture into the pan. Place in the preheated oven to bake for 45 minutes, or until it is just set.
  7. 7
    Turn off the heat and open the oven door. Leave the cheesecake in the oven with the door open slightly until cooled.
  8. 8
    Cover and place in the refrigerator overnight.
  9. 9
    Create a toffee topping the next day.
    • Pour the remaining sugar and water into a heavy based saucepan. Heat over high heat, stirring until the sugar dissolves.
    • Reduce the heat to a simmer for another 10 minutes without stirring. When it turns golden brown, it's ready, so remove from the heat.
  10. 10
    Arrange the fruit slices across the cheesecake top. Drizzle the toffee over the fruit. Once it sets, the cheesecake is ready to serve.

Method 2
Gingerbread cheesecake (chilled)

  1. 1
    Assemble the ingredients.
  2. 2
    Melt the butter.
  3. 3
    Pour the cookie mix into the mixing bowl. Add the melted butter and stir through to combine.
  4. 4
    Pat the sticky cookie mixture into the base of the cheesecake pan.
  5. 5
    Put the pan in the fridge to set the base.
  6. 6
    Make the filling. Mix together the cream cheese and the fig pudding. Add the half teaspoon of cinnamon. Stir in thoroughly until the two ingredients are well blended.
  7. 7
    Pour the creamed mixture onto the cookie base.
  8. 8
    Let this stand in the fridge, too.
  9. 9
    Heat the cranberry sauce until it is very hot but not boiling. Extract the cheesecake from the pan and pour the hot cranberry sauce onto it, making the topping slide down the surfaces. Take time to decorate.
  10. 10
    Serve immediately. This is especially good with spicy hot chocolate.


  • Be careful when handling the hot cranberry sauce.

Things You'll Need

  • Saucepan
  • Mixing bowl and mixing implement
  • Springform cheesecake pan
  • Parchment paper

Sources and Citations

  • Eggnog and fruit cake cheesecake adapted from The AWW, Classic Christmas, p. 133, (2009), ISBN 978-186396876-8.

Article Info

Categories: Christmas Cooking