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Spiced mince pie cheesecake

  • Timer Prep 45 min
  • Chart 413.0 cal/
  • Chef hat Medium


Whipped to soft peaks with 2 tbsp icing sugar the whipping cream. Crush the dark chocolate and orange biscuits. Melt the butter.


  1. 1 To make the crumb, blitz the pecan nuts, pumpkin seeds and cinnamon in a food processor. Set aside.
  2. 2 Mix the melted butter with the crushed biscuits and press down into a 20cm round cake tin.
  3. 3 Stir the mince-pie cream liqueur into the mascarpone and gently fold in the whipped cream. Be careful not to overwork the mixture. Spoon on top of the base and leave to chill.
  4. 4 Just before serving, sprinkle with the crumb and drizzle with a little extra mince-pie cream liqueur.
  • Average per serving
  • Calories 413.0kCal
  • Fat33.0g
  • Saturated18.0g
  • Salt0.2g
  • Carbohydrates82.0
  • Sugar15.0g
  • Protein18.0g
  • Fibre2.0g