Christmas pudding cheesecake

    9 hours 20 min

    A delicious alternative to the real thing. This Christmas pudding cheesecake uses a shop bought pudding for simplicity and can be made ahead to give you more time on the day to enjoy yourself.

    37 people made this

    Serves: 8 

    • For the base
    • 200g ginger biscuits
    • 125g butter, melted
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon chopped stem ginger (optional)
    • For the filling
    • 500g cream cheese, softened
    • 150g caster sugar
    • 3 eggs, lightly beaten
    • 1 (454g) Christmas pudding, crumbled
    • 1 tablespoon brandy
    • fresh whipped cream, to serve
    • mixed fresh berries, to serve

    Prep:20min  ›  Cook:1hr  ›  Extra time:8hr cooling  ›  Ready in:9hr20min 

      For the base:

    1. Place the ginger biscuits into a sealed bag and crush with a rolling pin until fine breadcrumbs form. Transfer to a mixing bowl then pour in the melted butter, nutmeg, cinnamon and chopped stem ginger. Mix thoroughly to ensure that the butter coats everything. Spoon into the base of a deep 20cm loose bottomed cake tin and press down with the back of a spoon to compact. Place in the fridge.
    2. Preheat the oven to 160 C / Gas 2/3.
    3. For the filling:

    4. Meanwhile, beat the cream cheese and sugar till smooth. Add the eggs, one at a time then stir in the crumbled pudding and the brandy. Remove the base from the fridge and spoon the filling over.
    5. Bake in the preheated oven for 1 hour or until firm. Switch off the oven and allow to cool slowly with the oven door ajar (this helps to prevent cracking). Once cooled, chill in the fridge overnight.
    6. To serve, remove from the fridge and remove the side of the tin. Place on a serving plate and decorate with fresh whipped cream and fresh berries. Slice and serve.


    Sometimes I add an extra glug of brandy...

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