• Serves 10
  • 20 mins prep
  • 60 mins cook
  • 6 hours marinate

Fruit cake and eggnog cheesecake

fruit cake 'n' eggnog cheesecake
Triple tested. For your success every time.

With a fruitcake base, creamy cheesecake filling and fruit topping drizzled with toffee, this Christmas dessert is a wonderfully decadent treat.


Fruit cake and eggnog cheesecake

  • 350 g fruit cake, cut into 1cm slices
  • 750 g packaged cream cheese, softened
  • 300 g sour cream
  • 1 tsp vanilla extract
  • 1/4 cup (60ml) brandy
  • 1/2 tsp ground nutmeg
  • 2 cups (440g) caster sugar
  • 3 eggs
  • 1/2 cup (175g) honey
  • 1/4 cup (60ml) water
  • 1 cinnamon stick
  • 5 fresh figs (300g), halvedfresh figs (300g), halved
  • 100 g red seedless grapes
  • 1 medium pomegranate (320g), seeds removed (see tip)


Fruit cake and eggnog cheesecake

  1. Preheat oven to 180°C. Line base of a 22cm springform tin with baking paper.
  2. Cover base of tin with cake slices. Bake for 10 minutes or until browned lightly. Reduce oven to 150°C.
  3. Meanwhile, beat cream cheese, sour cream, extract, brandy, nutmeg and sugar in a medium bowl with an electric mixer until smooth. Beat in eggs, one at a time, until just combined. Pour mixture into tin.
  4. Bake cheesecake for 45 minutes or until just set. Cool cheesecake in oven with door ajar. Cover; refrigerate overnight.
  5. Stir honey, the water and cinnamon stick in a medium heavy-based frying pan over high heat; bring to the boil. Reduce heat; simmer until sticky. Remove cinnamon stick.
  6. Remove cheesecake from tin, place on a serving plate; top with figs, grapes and pomegranate seeds. Serve drizzled with syrup.
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