It’s a recipe that’s been a long time coming! Over 2 decades, to be precise. From the first time I made Panettone Bread and Butter Pudding with leftover Christmas pudding, I just knew I had to give one of my cheesecakes the same treatment.
So why has it taken me so long? I guess December always flies by faster that I expect, and before I know it, the season’s gone! As it is, today is Christmas eve, but since this is a dessert meant to use up that leftover Christmas pudding, I figured I could get away with it!
What is Christmas Pudding?
Christmas pudding (image below) is a traditional British dessert served at the end of the Christmas meal. It is a rather heavy, spicy and sweet pudding made up of dried fruits and, almost always, made with alcohol. It is often served with custard, brandy butter, cream or ice cream.
Can’t find any Christmas Pudding?
You have 2 options:
- Make either Christmas pudding recipe on this site: the traditional one (needs to be made a month earlier to mature), or the Vegan, alcohol free version (doesn’t want to be made earlier)
- Substitute the Christmas Pudding with some dried fruit (raisins, sultanas, candied citrus peel) and, if you like nuts, some chopped almonds.
Take a 250ml measuring cup (about 1 US cup) and fill it with the above, heavy on the fruit, with just 1 – 2 Tbsp of nuts. Then follow the recipe.
Christmas Pudding Cheesecake Recipe
It really is the easiest thing. When I create cheesecake recipes, I always start with the basic vanilla version, like our New York Cheesecake. You’ll find that recipe here.
So that’s what I’ve done here. BUT, I went with the eggless version of our vanilla cheesecake recipe. For 2 reasons:
- my girls are allergic to eggs.
- since I started the Eggless recipes page about a year or so ago, I get at least 1 request a day to increase the collection. And I need to keep my readers happy!
Don’t want to make it Eggless?
Not a problem. It’s a straight swap of the buttermilk for 1 large egg. Super easy. Or just follow the recipe for our Vanilla Cheesecake, and add the crumbled Christmas pudding in with the evaporated milk.
Cheesecakes are generally, easy recipes, and today’s Christmas Pudding Cheesecake is no different. This is what we’ll be doing:
- First, we make the biscuit base (10 minute baking time).
- Then we make the cheese filling by mixing everything together in turn.
- Bake for 1 hour 20 minutes.
- Leave to cool in the oven, for another hour.
- Then it goes in the fridge for overnight chilling.
What Cheese to use for our Eggless Cheesecake?
This particular cheesecake recipe calls for good old cream cheese. I guess the most well known brand is Philadelphia, but I just tend to use the local supermarket own brand version, which is always cheaper, but exactly the same. I use Waitrose full fat cream cheese.
Can Half Fat Cream Cheese be used to bake Cheesecake?
Absolutely! And the good news is, you don’t have to compensate for the reduction in fat by adding anything else. Your cheesecake will be just as delicious, with much less fat!
Topping for our Christmas Pudding Cheesecake
I’ve gone for really simple here, as the cake is rich and sweet. So all I’ve done is made some caramelised clementine slices with sugar, cooled them and topped the cake with them.
In the image, you also see a border of some tine pieces of fruit. That’s leftover candied citrus peel from the Alcohol Free Christmas Pudding we made a few days ago.
You could also macerate those orange slices with some orange liqueur, as we did in our Cointreau and Orange Risotto.
Or, still sticking with oranges (as Christmas is rather synonymous with clementines here in the UK, you could “burn” them.
- Place the clementine wedges on a baking tray.
- Sprinkle with sugar liberally.
- Place under a hot grill until the sugar is caramelised and there are slight burnt bits to the oranges. Or use a kitchen torch.
- Cool completely at room temperature before using.
So to all my British readers who always have leftover Christmas pudding, here’s another way to use it up!
Wishing you all a wonderful Christmas, wherever you are! xx
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Eggless Christmas Pudding Cheesecake (how to use up leftover Christmas Pudding!)
- Cake Mixer or handheld beaters
- Cake pan 23cm/9"
- 200 g (7 oz) plain digestive biscuits (you can use your favourite biscuits here too. Ginger ones are always nice)
- 100 g (3.5 oz) butter, melted
- 900 g (2 lb) full fat cream cheese
- 250 g (8 4/5) oz caster sugar (slightly finer than granulated)
- 2 Tbsp plain flour
- 2 Tbsp cornflour cornstarch in the US
- 250 ml (1 cup) buttermilk (or plain yoghurt)
- 2 tsp vanilla paste
- 2 tsp fresh lemon juice
- 125 ml (1/2 cup) full fat evaporated milk
- 250 g Christmas pudding crumbled up
- 2 clementines peeled and wedges separated
- 200 g (1 cup) white sugar
- 125 ml (1/2 cup) water
Ideally, bake your cheesecake the day before you are planning to serve it.
- Preheat oven to 200˚C (390˚F/180˚C Fan).
- Grease, line and grease again, a 9 inch/23cm springform tin, including the sides.
- I like to do this in a food processor as it’s so much easier and quicker. Place the biscuits in the food processor and pulse to get fine crumbs.
- Add the melted butter (through the feed tube if you have one) and pulse until it’s all thoroughly mixed. You’ll end up with a mixture that looks like dark wet sand.
- Carefully press this biscuit mix onto the bottom of your greased pan, patting it and packing it flat with your palm.
- Bake in the oven for 10 minutes. When done, I like to keep it out to cool for 5 minutes on a wire rack (set the timer if you might forget!), then straight in the fridge while I get the cheesecake done.
- In a tabletop mixer (or large bowl with handheld whisk), beat the cream cheese on medium-low until creamy for 1 minute. Add the sugar gradually during this minute in 2 additions.
- Next, add the two flours, scraping down the sides if you have to.
- Add vanilla, lemon juice and then the buttermilk, whisking for only about 30 seconds.
- Finally, add the evaporated milk and crumbled Christmas pudding and whisk until just mixed, about 20 seconds. Don’t over beat. Check for lumps, squash the bigger ones with a wooden spoon but don’t worry about it too much.
- Pour the mixture into the prepared tin gently.
- Bake at the initial high temperature for 20 minutes. This aids the rise.
- Reduce the temperature to 110˚C(230˚F/90˚C Fan) and bake for another hour. When done, the cake should still have a wobble in the middle.
- Let it cool in the oven with the door slightly ajar for 1 hour.
- Then cool completely at room temperature on your kitchen counter.
- Finally, cover loosely with foil and refrigerate overnight. Serve straight from the fridge.
- Place the sugar and water in a saucepan and bring to a boil.
- Add the clementine wedges, and bring the mix back to a simmer.
- Lower the heat right down, then simmer for 10 minutes, stirring occasionally.
- Take it off the heat, cool to room temperature, then chill in the fridge until needed.
- When ready to serve, take the cake out of the cake pan carefully.
- Top with the glazed clementine wedges, along with the little bit of syrup.
- Cut and serve up.