Christmas Cheesecake Slab (Printable)

Creamy spiced cheesecake with dried fruits on crunchy biscuit base, topped with whipped cream

# What You'll Need:

→ Biscuit Base

01 - 2.5 cups digestive biscuit crumbs
02 - 8.5 tablespoons unsalted butter, melted

→ Cheesecake Filling

03 - 21 ounces cream cheese, room temperature
04 - 0.75 cup granulated sugar
05 - 0.63 cup sour cream
06 - 3 large eggs
07 - 2 teaspoons vanilla extract
08 - Zest of 1 lemon
09 - 4.25 ounces mixed dried fruits (cranberries, apricots, cherries), chopped
10 - 2 teaspoons mixed spice blend (1 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, 0.5 teaspoon ground ginger)

→ Topping

11 - 0.85 cup heavy whipping cream
12 - 2 tablespoons powdered sugar, plus extra for dusting

# How to Make It:

01 - Preheat oven to 320°F. Line an 8 x 12 inch rectangular baking tray with parchment paper, allowing overhang on sides for easy removal.
02 - Process digestive biscuits in a food processor until fine crumbs form. Transfer to mixing bowl and combine with melted butter until mixture resembles wet sand.
03 - Press biscuit mixture firmly and evenly across the prepared tray base. Refrigerate while preparing filling.
04 - Using an electric mixer, beat room temperature cream cheese until smooth and creamy.
05 - Gradually add granulated sugar to cream cheese and beat until fully combined. Add sour cream, eggs, vanilla extract, and lemon zest, beating until smooth and glossy.
06 - Gently fold chopped dried fruits and mixed spice blend into batter, ensuring even distribution throughout.
07 - Pour cheesecake batter over chilled biscuit base and smooth surface. Tap tray gently on counter several times to release trapped air bubbles.
08 - Bake for 45 to 50 minutes until edges are set and center jiggles slightly. If browning too rapidly, loosely cover with foil. Cheesecake is done when a toothpick inserted near center comes out mostly clean.
09 - Turn off oven and leave cheesecake inside for 1 hour. Remove and allow to cool to room temperature on countertop.
10 - Refrigerate for at least 4 hours or preferably overnight until fully set and chilled throughout.
11 - Whisk heavy whipping cream with powdered sugar until soft peaks form.
12 - Slice cheesecake into squares. Crown each square with whipped cream and dust lightly with powdered sugar.

# Expert Suggestions:

01 -
  • It feeds a crowd without the fuss of slicing a round cake into weird triangles that never look even.
  • The spiced filling tastes like Christmas morning but works any time you want something impressive with minimal stress.
  • You can make it two days ahead and it only gets better as the flavors settle into each other.
02 -
  • Cold cream cheese will give you lumps no matter how long you beat it, so let it sit out for at least 30 minutes before you start.
  • That wobble in the center is your friend, not a mistake—the cheesecake sets fully as it cools, so dont overbake it.
  • If you skip the hour of cooling in the oven, youll likely get a crack down the middle from the temperature shock.
03 -
  • Use a hot, dry knife to slice the cheesecake—wipe it clean between cuts for neat, professional looking squares.
  • If you dont have mixed spice, just use what you have on hand and adjust to taste, theres no wrong answer here.
  • Make this the day before you need it so you can actually enjoy the party instead of stressing in the kitchen.
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