Joyous Fruitcake Cheesecake

Table of Contents

Components:

Regarding the Crust:

One Half a cup of digestive biscuit crumbs or graham cracker crumbs
1/4 cup chopped pecans or walnuts
1/4 cup of sugar, granulated
Half a teaspoon of cinnamon powder
Half a cup of melted unsalted butter

Regarding the Layer of Fruitcake:

Half a cup of chopped candied cherries
Half a cup of chopped candied pineapple
Half a cup of golden raisins
1/4 cup of currants, dried
1/4 cup of candied ginger, chopped
1/4 cup chopped pecans or walnuts
1/4 cup orange juice, rum, or bourbon (for soaking)
One tablespoon each of orange and lemon zest

For filling the cheesecake:

Three packages (8 oz) of softened cream cheese
One teaspoon of vanilla extract and one cup of granulated sugar
Three huge eggs
Half a cup of sour cream
One tablespoon of all-purpose flour
1/4 tsp ground cinnamon
1/4 teaspoon of nutmeg, ground
1/4 tsp ground cloves

As an optional garnish:

Additional nuts, raisins, and candied cherries for garnish
Sour cream or whipped cream as a garnish

Directions:

1. Get the layer of fruitcake ready:

Add the chopped candied ginger, dried currants, golden raisins, candied pineapple, candied cherries, and nuts to a small bowl.
Drizzle the fruit and nut combination with bourbon, rum, or orange juice, then toss to coat. To allow the flavors to blend, let this combination soak for at least half an hour or overnight.

2. Get the crust ready:

Set the oven temperature to 325°F (165°C). Line a 9-inch springform pan with parchment paper and grease it.
Combine the melted butter, sugar, cinnamon, chopped pecans or walnuts, and graham cracker crumbs in a medium bowl. Stir the mixture until it looks like wet sand and is thoroughly mixed.
To create a uniform crust, firmly press the mixture into the bottom of the springform pan. After ten minutes of baking, take the dish out of the oven and let it cool.

3. Prepare the filling for the cheesecake:

Using an electric mixer, beat the softened cream cheese in a large mixing dish for two to three minutes, or until it is smooth and creamy.
Continue beating after adding the cloves, cinnamon, nutmeg, vanilla extract, and granulated sugar.
One by one, add the eggs, thoroughly mixing each time. As necessary, scrape down the bowl’s sides.
Add the flour and sour cream and stir until smooth and combined.

4. Include the Layer of Fruitcake:

Make sure the soaking fruit and nut mixture is equally distributed throughout the cheesecake batter by gently folding it in.

5. Put Together and Bake:

Evenly distribute the cheesecake batter after pouring it into the prepared crust.
To get rid of any air bubbles, tap the pan on the counter.
For 50 to 60 minutes, or until the middle is nearly set but still slightly unstable, bake the cheesecake at 325°F (165°C). The cheesecake should be firm but not cracked, with gently browned edges.
To assist keep the cheesecake from cracking, turn off the oven and let it cool gently for an hour.

6. Allow the cheesecake to cool:

Once chilled in the oven, take the cheesecake out and let it cool to room temperature. Then, to give the cheesecake time to set completely, place it in the refrigerator for at least 4 hours or overnight.

7. Decorate and Present:

You can add more candied fruits, raisins, and almonds to the cheesecake before serving. For added richness, you can optionally top with a dab of sour cream or whipped cream.
Cut your Festive Fruitcake Cheesecake into slices and dig it!