Christmas pudding cheesecake 2016

Christmas pudding cheesecake

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(33 ratings)

Prep: 25 mins Cook: 5 mins plus overnight chilling


cuts into 10 slices

Cross a Christmas pudding with a cheesecake and what do you get? A fantastic alternative festive dessert with a crunchy ginger base and creamy filling

Nutrition and extra info

Nutrition: per slice

  • kcal634
  • fat44g
  • saturates27g
  • carbs52g
  • sugars42g
  • fibre1g
  • protein5g
  • salt1.2g


    For the base

    • 200g ginger nut biscuits, crushed
    • 30g light muscovado sugar
    • 1 tsp flaky sea salt
    • 110g unsalted butter, melted

    For the filling

    • 240g Christmas pudding
    • 30ml brandy



      Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

    • 30ml stout
    • 1 orange, zested



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 2 x 280g tubs full-fat cream cheese
    • 300ml pot double cream
    • 200g light muscovado sugar
    • 2 vanilla pods, split and seeds scraped

    To decorate

    • 2 clementines



      The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

    • light muscovado sugar, for sprinkling


    1. To make the base, mix the gingernuts and sugar in a large bowl and sprinkle in the flaky salt. Pour in the melted butter and mix with a wooden spoon to form a biscuit crumb-like mixture. Press into a 20cm round springform cake tin, spreading the mixture in an even layer to the corners. Chill in the fridge for 30 mins until set.

    2. Put the Christmas pudding, brandy, stout and orange zest in a blender, and whizz to a purée.

    3. Using an electric hand whisk, beat the cream cheese with the double cream, sugar and vanilla seeds, then fold through the purée. Spread the mixture over the biscuit base and leave to chill in the fridge overnight.

    4. The next day, peel the clementines, slice into rounds and place on a baking tray. Sprinkle them with sugar, then blowtorch until caramelised and leave to cool. Release the cheesecake from the tin and arrange the clementines on top. Will keep for three days in the fridge.

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    Comments, questions and tips

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    Sammie Chapman
    6th May, 2019
    This was a marvellous recipe. For anyone who likes mince pies and cheesecake-you are onto a winner. I added about 1/4 to a 1/3 extra biscuit base ingrediants. Was really happy with the outcome and this recipe will be used again and again. We found very rich and so served with a little pouring cream on the side. Delicious!
    12th Jan, 2019
    Simple to make but tasted fantastic. Wouldn’t change a thing and will definitely make it again
    29th Dec, 2018
    Lovely cheesecake. As per comments below I also added more biscuits to the base and the result was perfect.
    19th Dec, 2018
    Absolutely stunning recipe. Even the ones who didn’t like Christmas pudding thought it was great. Will definitely make it again and wouldn’t change anything in the recipe.
    Elizabeth Sarah Wright's picture
    Elizabeth Sarah...
    30th Dec, 2017
    Absolutely beautiful recipe! This cheesecake tasted divine.
    anthony wilkins's picture
    anthony wilkins
    27th Dec, 2017
    This was really simple to make but so effective, you can taste all of the ingredients to just the right amount! Highly recommend, thanks Tom
    17th Dec, 2017
    I've made this at least half a dozen times in the past and it always sets perfectly and tastes awesome. I've actually got orders from friends to make some for Christmas so I'm making 3 tomorrow!! Agree with others about lining the base of the tin too
    17th Dec, 2017
    I'm certain that I made this according to the recipe, but the resulting cheesecake is far too runny. I first suspected something was awry when the recipe instructed me to "spread" the mixture, but my mixture simply poured, like a liquid should. If it remains in the freezer it's ok, but then the base is too hard - unless your dinner guests happen to have brought pneumatic drills. Maybe the cream should be whisked first? It tastes ok but it is very, very sweet.
    1st Jan, 2017
    Nice taste, but base hard and the cheesecake too soft. Once it was out of the fridge it was far too soft to cut properly. May as well have Christmas Pudding, as tastes the same. Not impressed I'm afraid.
    27th Dec, 2016
    Make this as an alternative to Christmas pudding. I only had a mini 100g pudding so added 140g dried fruit previously soaked in brandy with it. I used an orange for the decoration instead of clementine and it looked exactly like the picture above. This is a really easy but impressive desert and was universally popular at our table; it literally tasted of Christmas!


    6th Dec, 2019
    Do you steam the Christmas pud before you put it in the mix!?
    lulu_grimes's picture
    10th Dec, 2019
    Hi, The Christmas pudding should be cooked already, so either shop bought, or homemade and already steamed once. You don't need to re-steam it to use it for the cheesecake, you use it cold. I hope this helps.
    19th Dec, 2018
    Is there anything I can use as a substitute to the alcohol in this? or shall I just remove the alcohol and hope it still tastes good?
    goodfoodteam's picture
    22nd Dec, 2018
    Thanks for your question. We haven't tested any alternatives but imagine orange juice would make a good alternative.
    Paola Collins's picture
    Paola Collins
    12th Dec, 2018
    Can this be frozen?
    goodfoodteam's picture
    14th Dec, 2018
    Thanks for your question. We don't recommend freezing this but it will keep in the fridge for up to 3 days if you want to get ahead.
    23rd Dec, 2016
    Could I substitute cherry brandy for the stout and brandy?
    goodfoodteam's picture
    24th Dec, 2016
    Thanks for your question. We haven't tested this recipe using cherry brandy and it sounds like the result would be quite strong.
    michellebear's picture
    14th Dec, 2016
    Can i add gelatin set it quicker?
    goodfoodteam's picture
    15th Dec, 2016
    It's not really necessary to add gelatine in this recipe. You can make the cheesecake on the day and chill for a few hours.


    Rebecca Webber
    20th Dec, 2017
    When you whisk the ingredients for the cheesecake, keep whisking until the mixture thickens. It is runny at first but then becomes a lovely spooning consistency.
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