Ingredients:

  • 1 cup (100g) graham cracker crumbs
  • 4 tablespoons (55g) unsalted butter, melted
  • 2 tablespoons (25g) sugar
  • 16 oz (450g) cream cheese, softened
  • 1 cup (240ml) heavy whipping cream
  • 2/3 cup (80g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (75g) mixed dried fruits (e.g., raisins, currants, chopped apricots)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup (30g) chopped walnuts or pecans (optional)

Instructions:

  1. Combine the graham cracker crumbs, melted butter, and sugar in a mixing bowl. Press the mixture evenly into the bottom of a springform pan. Set aside.
  2. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add powdered sugar and mix until well combined.
  3. Stir in vanilla extract, cinnamon, nutmeg, dried fruits, and nuts (if using). In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  4. Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
  5. Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or until firm.
  6. Once set, run a knife around the edges of the springform pan before releasing the sides. Slice and serve chilled.