The holiday season is the perfect excuse to indulge, and this Christmas Cake Cheesecake is here to steal the show! With its rich, creamy filling and all the spiced, fruity goodness of a traditional festive dessert, it's like your favourite Christmas cake and cheesecake had the ultimate holiday mash-up. Intrigued? You should be-because this is the dessert that even Christmas Cake sceptics love!
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A Second Life For Leftover Christmas Cake
I don't know about you, but as much as I enjoy a rich and dense Christmas cake (or pudding), after a rather stodgy traditional Christmas meal, I'm always craving something creamy.
That's where this Christmas Cake Cheesecake comes in-a clever way to have all the festive flavours of Christmas cake in a velvety cheesecake form.
It's also the perfect dessert for Boxing Day or New Year's Eve, giving any leftover cake a second life while bringing Christmas cheer to your table. Truly, the ultimate treat for this special occasion and time of year!
Ingredients and Substitutes
Here's everything you will need for this delicious festive treat:
- digestive biscuits: or you can use graham crackers.
- unsalted butter: melted.
- Christmas cake: a dense and moist fruit cake that typically has marzipan or sugar icing on top. We also tried this recipe with leftover Christmas pudding last year and it works just as well.
- cream cheese: full-fat, at room temperature.
- creme fraiche: full-fat, at room temperature. It can be replaced with full-fat sour cream or double cream (heavy cream).
- eggs: medium in the UK, large in the US.
- caster sugar: or white granulated sugar.
- mixed spice: vanilla bean paste, vanilla extract, pumpkin pie spice or gingerbread spice also make a perfect addition.
- orange zest.
Find the ingredient quantities, detailed instructions and nutritional information on the recipe card at the bottom of the post.
Step-By-Step Method
This cheesecake is best made the day before it is made, as it benefits from slow cooling and an overnight chill in the fridge.
Step 1: Preparations
1. Cut a circle of parchment paper to line the bottom of your springform cake tin. If you butter the bottom of the pan first, the baking paper will stick to it.
2. Double-wrap the cheesecake pan in large sheets of aluminium foil all the way up the sides of the springform pan. This will prevent the water from seeping into the cheesecake when we bake it in a water bath.
3. Preheat the oven to 150°C (290°F).
Step 2: Biscuit Base
1. Place your butter in a small saucepan and set it over low heat until it melts.
2. Place the biscuits into a food processor and blitz them into fine crumbs. If you don't have a food processor, you can place the biscuits in a sturdy ziplock bag and bash them with a rolling pin. Or place the biscuits into a high-rimmed large bowl, and use the flat end of a rolling pin to crush them thoroughly.
3. Mix in ½ a teaspoon of mixed spice.
4. Pour the melted butter over the crumbs and mix well.
5. Spoon the mixture into the prepared pan and press it down into the base using the pack of a spoon, or a blast bottom of a glass. You should have an even layer of biscuit mixture.
6. Place the cake tin in the preheated oven for 10 minutes.
7. Take the tin out and leave the cheesecake crust to cool down.
Step 3: Christmas Cake Cheesecake Filling
1. Place the cream cheese, creme fraiche, the remaining mixed spice and caster sugar into a large mixing bowl. Using an electric hand mixer, beat the mixture for approximately 2 minutes on high speed, scraping the sides midways through.
2. One by one, add the eggs, mixing them in using a balloon whisk (don't use an electric mixer, as it will pump in too much air into the cheesecake batter and your cheesecake may crack).
3. Finally, stir in the orange zest and the crumbled-up Christmas cake.
4. Pour the mixture onto the biscuit and christmas cake base and smooth the top with an offset spatula or the back of a spoon.
Step 4: Baking and Cooling
1. Set the cheesecake into a high-rimmed roasting pan, pour hot water about halfway up the cheesecake pan, and place it in the centre of the oven for 35-40 minutes (note, baking time is given for an 8 in (21cm) cake tin). The baking time is shorter than my usual cheesecakes, since Christmas cake absorbs lots of moisture, and the cheesecake sets quicker.
2. Turn the oven off, but don't open the oven door. Leave the cheesecake to finish cooking in the closed oven for another hour. Then open the oven door a crack and leave it to cool gradually for another hour.
3. Take the cheesecake out of the oven, out of the water bath and out of its foil wrap, and leave it to cool down to room temperature. Finally place it in the fridge for at least 4 hours, or ideally, overnight.
4. Take the chilled cheesecake out of the tin, decorate and slice into portions.
Decorating Suggestions
- Classic Holiday Cheer: Spread a swirl of red frosting over the top of this cheesecake, then sprinkle generously with green sprinkles for an instant festive cheesecake look. For an extra touch of holiday spirit, add a small sugar cane in the centre.
- Rustic Elegance: Arrange thinly sliced orange rounds or mandarin segments and sprigs of fresh rosemary around the edges of the cheesecake for a sophisticated, wintery vibe. Scatter a few cranberries on top for pops of colour.
- Snowy Wonderland: Dust the top of the cheesecake with a blanket of icing sugar for a frosty effect and place edible silver stars or glittery fondant snowflakes strategically on the surface!
Tips Tor The Best Baked Cheesecake
If this is your first time making a cheesecake, fret not. We have plenty of tips.
- Use full-fat cream cheese and full-fat creme fraiche for decadent cheesecake with a creamy texture.
- Make sure to use room-temperature ingredients.
- Once you add the eggs, be gentle and don't beat the mixture to avoid adding air bubbles.
- Cook your cheesecake using a water bath method to create a steamy humid environment (some say it's a myth - we disagree!).
- Don't overcook it, or it will crack!
- Follow the slow cooling process outlined - no drastic temperature changes.
- Run a hot thin-bladed knife around the sides of the pan before releasing the cheesecake from the tin.
To make sure you get the creamiest cheesecake with that perfect texture, we have together a list of tips and tricks on How To Prevent Your Cheesecake From Cracking.
Storage
Cover the cheesecake with a large inverted bowl, or cover it in cling film (plastic wrap) and store it in the fridge for up to 4 days. You may also store individual slices in an airtight container.
Want to freeze an entire cheesecake or any leftover slices? The good news is - this cheesecake freezes very well. Wrap the whole cheesecake or individual portions in cling film, then place them in a ziplock bag to protect the cheesecake from freezer burn and store it in the freezer for up to 3 months.
For more information, head to our dedicated article on How To Store Cheesecake in The Fridge or Freezer.
Recipe FAQs
How To Cut Cheesecake Into Neat Slices?
Homemade cheesecake may be a little trickier to slice than shop-bought. Here are some tips:
- Make sure your cheesecake has been in the fridge for at least 4 hours before attempting to take it out of its tin and slice it.
- Dip a thin-bladed knife into hot water and hold it in for 15 seconds, wipe it dry on a paper towel and cut slices with a hot knife, wiping it clean and heating it up between slices.
- Apply gentle pressure with the knife making sure to go all the way down to the bottom and through the crust. Don't move the knife back and forth (like cutting bread).
- If things go wrong: 'clean up' a slice by running the hot knife along the sides of the cut slice.
Can Christmas Cake Cheesecake Be Made Ahead of Time?
Absolutely! Christmas Cake Cheesecake is an ideal make-ahead dessert, as it needs time to chill and set in the fridge-overnight is best for the creamiest texture. This festive cheesecake can be stored for up to 3 days, making it perfect for planning ahead during the busy holiday season.
More Christmas Cheesecake Recipes
Looking for great recipes to sweeten up the Christmas season? These festive cheesecakes are the perfect dessert for your next holiday party, guaranteed to impress your guests with every bite! What is it going to be? Our Gingerbread Cheesecake or Caramel Apple Cheesecake With Crumble Topping?
Christmas Cake Cheesecake
Equipment
- 8 in (21cm) Springform Cake Tin
Ingredients
For The Biscuit Base:
- 150 g (5.29 oz) digestive biscuits
- 60 g (2 oz) butter
For The Cheesecake Filling:
- 250 g (½ lb) Christmas cake icing removed
- 400 g (1¼ cups) cream cheese full-fat, at room temperature
- 150 g (¾ cups) creme fraiche full-fat, at room temperature
- 2 eggs medium
- 100 g (¾ cups + 1 tbsp) caster sugar
- 1½ teaspoon mixed spice
- zest of 1 orange
Instructions
Biscuit Base:
- Cut a circle of parchment paper to line the bottom of your springform cake tin. If you butter the bottom of the pan first, the baking paper will stick to it.
- Double-wrap the cheesecake pan in large sheets of aluminum foil all the way up the sides of the springform pan. This will prevent the water from seeping into the cheesecake when we bake it in a water bath.
- Preheat the oven to 140°C (290℉).
- Place your butter in a small saucepan and set it over low heat until it melts.
- Place the biscuits into a food processor and blitz them into fine crumbs. If you don't have a food processor, you can place the biscuits in a sturdy ziplock bag and bash them with a rolling pin. Or place the biscuits into a high-rimmed metal mixing bowl, and use the flat end of a rolling pin to crush them thoroughly.
- Mix in ½ a teaspoon of mixed spice.
- Pour the melted butter over the crumbs and mix well.
- Spoon the mixture into the prepared pan and press it down into the base using the pack of a spoon, or a blast bottom of a glass. You should have an even layer of biscuit mixture.
- Place the cake tin in the preheated oven for 10 minutes.
- Take the tin out and leave the cheesecake crust to cool down.
Christmas Cake Cheesecake Filling:
- Place the cream cheese, creme fraiche, the remaining mixed spice and caster sugar into a large mixing bowl. Using an electric hand mixer, beat the mixture for approximately 2 minutes on high speed, scraping the sides midways through.
- One by one, add the eggs, mixing them in using a balloon whisk (don't use an electric mixer, as it will pump in too much air into the cheesecake batter and your cheesecake may crack).
- Finally, stir in the orange zest and crumbled up Christmas cake.
- Pour the mixture onto the biscuit and christmas cake base and smooth the top with an offset spatula or the back of a spoon.
- Set the cheesecake into a high-rimmed roasting pan, pour hot water about halfway up the cheesecake pan, and place it in the centre of the oven for 35-40 minutes (note, baking time is given for an 8 in (21cm) cake tin).
Cooling:
- Turn the oven off, but don't open the oven door. Leave the cheesecake to finish cooking in the closed oven for another hour. Then open the oven door a crack and leave it to cool gradually for another hour.
- Take the cheesecake out of the oven, out of the water bath and out of its foil wrap, and leave it to cool down to room temperature. Finally place it in the fridge for at least 4 hours, or ideally, overnight.
- Take the chilled cheesecake out of the tin, decorate and slice into portions.
Nutrition
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