Colourful dried fruit and nuts piled on creamy cheesecake give this dessert a festive finish. Use your favourites or an assortment, such as golden raisins, pecans, walnuts, candied cherries, dried pear halves, figs, dried apricots and candied pineapple. Decorate with the fruit up to two hours before serving.
- Portion size 16 servings
- Credits : Canadian Living Magazine: December 2008
MethodLine sides of 9-inch (2.5 L) springform pan with parchment paper; set aside.
In bowl, stir together crumbs, walnuts, cocoa and sugar. Drizzle with butter, rum and egg; stir until moistened. Press onto bottom and about 1 inch (2.5 cm) up side of prepared pan. Bake in 350°F (180°C) oven until firm and no longer shiny, about 12 minutes. Let cool on rack.
Filling: In microwaveable bowl, cover and microwave raisins, peel and rum on high for 1 minute. Let cool. In large bowl, beat cheese until fluffy; beat in sugar until smooth. Beat in sour cream. Beat in eggs on low speed just until combined. Fold in raisin mixture. Pour over crust.
Bake in 275°F (140°C) oven until shine disappears and edge is set yet centre still jiggles slightly, 1 to 1-1/4 hours. Let cool on rack. Cover and refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)
Topping: Remove side of pan; place cheesecake on platter. Decoratively top with dried fruit and nuts.
In small saucepan or microwaveable bowl, melt apple jelly with rum; brush over fruit.
Nutritional facts Per each of 16 servings: about
- Sodium 225 mg
- Protein 7 g
- Calories 455.0
- Total fat 26 g
- Cholesterol 102 mg
- Saturated fat 13 g
- Total carbohydrate 52 g
- Iron 14.0
- Folate 10.0
- Calcium 8.0
- Vitamin A 21.0
- Vitamin C 10.0