Christmas Cheesecake Slab Dessert (Print view)

Creamy spiced cheesecake with dried fruits on buttery biscuit base, finished with whipped cream and icing sugar dusting

# Ingredient List:

→ 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 - 1 lemon, zested
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 Steps:

01 - Preheat oven to 320°F. Line an 8 x 12 inch rectangular baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - Pulse digestive biscuits in 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 prepared pan base. Refrigerate while preparing filling.
04 - Using electric mixer, beat cream cheese in large bowl until smooth. Gradually incorporate sugar, beating until fully combined.
05 - Add sour cream, eggs, vanilla extract, and lemon zest to cream cheese mixture. Beat until smooth and glossy.
06 - Gently fold chopped dried fruits and mixed spice into cheesecake batter, ensuring even distribution throughout.
07 - Pour cheesecake batter over chilled biscuit base and smooth surface. Gently tap pan on counter to release trapped air bubbles.
08 - Bake 45 to 50 minutes until edges are set and center shows slight movement. If browning excessively, loosely cover with foil.
09 - Turn off oven and leave cheesecake inside for 1 hour. Remove and cool to room temperature on counter.
10 - Refrigerate cheesecake minimum 4 hours, preferably overnight, until completely set.
11 - Whisk heavy cream with 2 tablespoons powdered sugar until soft peaks form.
12 - Cut cheesecake into squares. Top each portion with whipped cream and dust with powdered sugar before serving.

# Expert Suggestions:

01 -
  • It feeds a crowd without the fuss of individual slices, so you can prep once and serve a dozen people with ease.
  • The spiced filling tastes like the holidays in every bite, warm and cozy without being too sweet.
  • Chilling overnight means the flavors deepen and meld, so it actually gets better while you sleep.
  • The whipped cream topping transforms each square into something bakery-worthy with almost no effort.
02 -
  • Cream cheese must be at room temperature or you'll spend ages trying to beat out lumps that never fully disappear.
  • Don't skip the cooling in the oven step, sudden temperature changes are what cause those dramatic cracks across the top.
  • Chilling overnight isn't optional if you want clean slices, cutting too early will leave you with a messy, soft center.
  • Tap out the air bubbles before baking or you'll end up with odd pockets and an uneven texture.
03 -
  • Run your knife under hot water and wipe it dry between cuts for clean, bakery-perfect slices.
  • Press the biscuit base really firmly into the corners, loose crumbs will crumble when you try to lift the slab out.
  • Let the cream cheese sit out for at least an hour before you start, cold cream cheese is the enemy of smooth batter.
  • If the top cracks anyway, don't panic, the whipped cream and icing sugar will hide almost anything.
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