Mincemeat Cheesecake

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This is a very RICH, delicious variation on the classic cheesecake. — Aunt Betty


  • 2 cups graham cracker crumbs
  • 1/3 cup butter or margarine, melted
  • 1/4 cup sugar
  • 1/2 cup cinnamon-covered raisins (optional)
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup sugar
  • 4 large eggs
  • 1 tablespoon grated orange rind
  • 1 tablespoon fresh orange juice
  • 1 (8-ounce) container sour cream
  • 1 cup prepared mincemeat


Stir together first 3 ingredients and, if desired, raisins. Press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan. Layer mincemeat in bottom over crumbs about 3/4″

Beat cream cheese and 1 cup sugar at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating until blended after each addition. Add rind, juice, and sour cream, beating until blended. Spoon mixture into crust.

Bake at 350° for 1 hour or until center is firm. Turn oven off. Let cheesecake stand in oven, with oven door closed, 30 minutes.

Spread mincemeat over cheesecake. Chill 8 hours.