Save to Pinterest The smell of nutmeg and cinnamon mixing into cream cheese always takes me back to a December afternoon when the kitchen counter was covered in icing sugar and my mixer refused to cooperate. I had promised to bring dessert to a family gathering, and this slab cheesecake was my last-minute rescue plan. It turned out so good that my cousin asked for the recipe three times before the evening ended. Now it shows up every Christmas, sliced into generous squares and fought over politely.
I once brought this to a potluck where three other people also brought cheesecake, and mine was the only one that disappeared completely. Someone later admitted they came back for a second slice when they thought no one was looking. The dried fruits give little bursts of tartness that cut through the richness, and the spices make it feel like youre biting into the holidays. Its become the dessert I make when I want to impress without spending all day in the kitchen.
Ingredients
- Digestive biscuits: These form the crunchy, slightly sweet base that holds everything together, and their malty flavor pairs perfectly with spiced cream cheese.
- Unsalted butter: Melted and mixed with the biscuit crumbs, it binds the base and adds richness without making it greasy.
- Cream cheese: The star of the filling, it must be at room temperature or youll end up with lumps no matter how long you beat it.
- Granulated sugar: Sweetens the filling just enough to balance the tanginess of the cream cheese and sour cream.
- Sour cream: Adds a subtle tang and makes the texture incredibly smooth and velvety.
- Large eggs: They bind the filling and give it structure, so dont skip bringing them to room temperature too.
- Vanilla extract: A warm, aromatic base note that enhances every other flavor in the cheesecake.
- Lemon zest: Brightens the whole filling with a fresh, citrusy lift that keeps it from feeling too heavy.
- Mixed dried fruits: Cranberries, apricots, and cherries add chewy pops of sweetness and color throughout each slice.
- Mixed spice: Cinnamon, nutmeg, and ginger create that unmistakable festive warmth.
- Double cream: Whipped with icing sugar, it crowns each square with soft, cloud-like sweetness.
- Icing sugar: Used in the cream and dusted on top for that snowy, celebratory finish.
Instructions
- Prepare the oven and tray:
- Preheat your oven to 160°C and line a 20 x 30 cm baking tray with parchment paper, letting it hang over the edges so you can lift the whole slab out later. This little trick saves so much hassle when its time to slice.
- Make the biscuit base:
- Blitz the digestive biscuits in a food processor until they turn into fine crumbs, then stir in the melted butter until it looks like wet sand. Press this mixture firmly and evenly into the bottom of your tray, then pop it in the fridge while you make the filling.
- Beat the cream cheese:
- In a large bowl, beat the room-temperature cream cheese with an electric mixer until its completely smooth and fluffy. Gradually add the sugar and keep beating until everything is well combined and glossy.
- Add the wet ingredients:
- Mix in the sour cream, eggs, vanilla extract, and lemon zest, beating until the batter is silky and no lumps remain. Dont rush this step or youll taste the difference.
- Fold in the fruits and spice:
- Gently fold in the chopped dried fruits and mixed spice, making sure theyre evenly distributed throughout the batter. You want every slice to have a little bit of everything.
- Assemble and bake:
- Pour the filling over the chilled biscuit base and smooth the top with a spatula, then tap the tray on the counter a few times to release any trapped air bubbles. Bake for 45 to 50 minutes, until the edges are set and the center still has a slight wobble.
- Cool slowly:
- Turn off the oven and leave the cheesecake inside for an hour to cool gradually, which helps prevent cracks. Then let it cool to room temperature on the counter before refrigerating.
- Chill completely:
- Refrigerate the cheesecake for at least 4 hours, but overnight is even better. This resting time is what makes the texture firm and sliceable.
- Whip the cream and serve:
- Just before serving, whisk the double cream with 2 tablespoons of icing sugar until soft peaks form. Slice the cheesecake into squares, top each one with whipped cream, and dust with extra icing sugar.
Save to Pinterest One year I made this for a friend who said she didnt like cheesecake, and she ended up eating two pieces and asking if I could teach her how to make it. We spent the next weekend in my kitchen, and she admitted halfway through that she just didnt like the overly sweet versions shed tried before. This one, with its spiced filling and tangy cream cheese, won her over completely. Its the kind of dessert that changes minds and starts traditions.
Storing and Freezing
This cheesecake keeps beautifully in the fridge for up to five days, covered loosely with plastic wrap or foil so it doesnt pick up any odd smells. If you want to get ahead, you can freeze individual squares wrapped tightly in parchment paper and then placed in a freezer bag for up to a month. Just thaw them in the fridge overnight before serving, and theyll taste almost as good as fresh. I once froze half a batch and pulled out squares one at a time when unexpected guests showed up, and no one ever guessed they werent made that morning.
Swaps and Variations
You can swap the dried fruits for fresh berries, candied peel, or even chopped dark chocolate if you want to take it in a different direction. I tried adding a pinch of ground cloves once, and it gave the whole thing a deeper, more complex warmth that my spice-loving friends adored. If digestive biscuits are hard to find, graham crackers or ginger snaps work just as well and bring their own unique flavor to the base. The sour cream can be replaced with Greek yogurt in a pinch, though the tanginess will be slightly more pronounced.
Serving Suggestions
This cheesecake pairs beautifully with a glass of sweet dessert wine, spiced tea, or even a strong espresso if you want to balance the richness. I like to serve it on a large platter with the squares arranged neatly and a little bowl of extra icing sugar on the side for people who want more sweetness. Sometimes Ill add a few sprigs of fresh rosemary or a scattering of pomegranate seeds on top for color and a festive touch.
- Serve it cold straight from the fridge for the firmest texture and cleanest slices.
- Let it sit at room temperature for 10 minutes before serving if you prefer a softer, creamier bite.
- Garnish with a few whole dried cranberries or a drizzle of honey for an elegant finishing touch.
Save to Pinterest Every time I pull this cheesecake out of the fridge and dust it with icing sugar, I feel like Im setting out something that matters, something that brings people together and makes the table feel a little more special. Its one of those recipes that looks impressive but doesnt demand perfection, and thats exactly why it works.
Recipe Questions & Answers
- → Can I make this cheesecake ahead of time?
Absolutely. This cheesecake actually improves with time. You can make it up to 2 days in advance and store it in the refrigerator. The flavours develop and the texture becomes even creamier. Add the whipped cream topping just before serving for the best presentation.
- → Can I freeze Christmas cheesecake slab?
Yes, this freezes beautifully. Wrap individual squares in parchment paper, then place in an airtight container or freezer bag. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving. Add fresh whipped cream after thawing.
- → What can I use instead of digestive biscuits?
Graham crackers, gingersnap biscuits, or vanilla wafers work well as alternatives. For a gluten-free version, use gluten-free digestive biscuits or crushed gluten-free cookies. The texture and buttery ratio remains the same regardless of your biscuit choice.
- → Why did my cheesecake crack?
Cracks usually occur from overbaking or cooling too quickly. The center should still be slightly wobbly when you remove it from the oven. Letting it cool gradually in the oven with the door slightly ajar helps prevent cracks. Don't worry though—cracks are easily hidden under whipped cream!
- → Can I reduce the amount of dried fruits?
Yes, feel free to adjust the dried fruit quantity to your preference. You can use half the amount or swap them for fresh berries when they're in season. Alternatively, try candied peel or chopped nuts for different festive variations throughout the year.