Fruit cake and eggnog cheesecake

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

  • 20 mins preparation
  • 1 hr cooking
  • 6 hrs marinating
  • Serves 10
  • Print


Fruit cake and eggnog cheesecake
  • 350 gram fruit cake, cut into 1cm slices
  • 750 gram packaged cream cheese, softened
  • 300 gram sour cream
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) brandy
  • 1/2 teaspoon ground nutmeg
  • 2 cup (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 gram 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.


To remove the seeds from the pomegranate, cut the whole pomegranate in half crossways; hold it, cut-side down, in the palm of your hand over a bowl, then hit the outside firmly with a wooden spoon. The seeds should fall out easily; discard any white pith that falls out with them.

More From Women's Weekly Food