Still planning your Christmas menu, look no further for dessert, because this is the ultimate festive mashup of deliciousness- Mince Pie Cheesecake! The Husband found this recipe and as a lover of both desserts, I was rather intrigued and had to give it a try so smuggling a few mince pies home from London, we did. My adaptations for my pantry and taste are noted in the below recipe, which is undoubtedly a new Christmas staple.

Ok, so she’s a little squishy looking, but we just couldn’t wait to try her, and I’m so glad we did! This premature cheesecake is topped with cinnamon powered by a few glasses of wine and “dehydrated” orange slices that still showed a little hydration- if only my skin would rebel in this manner!

Mince Pie Cheesecake

For the crust:

• 250g Lotus Biscoff biscuits
• 110g butter, melted

For the pie:

• 900g cream cheese
• 250g sugar
• Zest of one orange
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 200g sour cream
• 3 eggs
• 4 T. flour
• 6 mince pies, roughly chopped

For the topping:

• 200g sour cream
• 2 T. sugar
• Zest of one orange

1. Preheat oven to 180C (with fan). Grease and parchment line the bottom of a 9″ springform pan, set aside.
2. In a food processor, blitz the biscuits into crumbs. Mix in melted butter.
3. Press biscuit mix into the bottom of the prepared pan. Bake 10 minutes, then remove to cool.
4. Mix together the cream cheese, sugar, orange zest, cinnamon, and nutmeg until smooth.
5. Beat in the sour cream, eggs, vanilla, and 3 T. of the flour.
6. In another bowl, combine mince pie pieces with 1 T. of flour and lightly mix with hands or spoon until covered in flour.
7. Fold mince pie mix into the cream cheese mixture with a spatula.
8. Pour onto cooled crust in springform pan.
9. Bake for 10 minutes at 180C (with fan).
10. Lower temperature to 110C and bake for another 45 minutes. Note: center will be wobbly.
11. Turn off the heat and prop open the oven door with a wooden utensil. Allow to cool in cooling oven for 2 hours.
12. Once cool, remove from oven.
13. In a small bowl, combine all ingredients of the topping. Spread onto cooled cheesecake.
14. Cover cheesecake and allow to refrigerate overnight prior to serving. If cheesecake is still very “loose,” place in freezer for 20 minutes prior to serving.
15. Dust with cinnamon and orange zest to garnish.