Plum and Hazelnut Crumble Cheesecake

Plum and Hazelnut Crumble Cheesecake
20 Mins
Prep time
20 Mins
Cooking time
Serves 10

What you need

  • 2 cups butter snap biscuit crumbs
  • 70g butter, melted
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 tablespoons coconut
  • 50g hazelnuts, toasted
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • 3/4 cup caster sugar
  • 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
  • 2 tablespoons lemon juice
  • 1 cup cream, lightly whipped
  • 2 x 415g cans dark plums in heavy syrup, pitted and drained

How to make it

  1. COMBINE base ingredients. Divide mixture in thirds. Press two thirds of the mixture into a lined 20cm springform pan. Chill.
  2. BEAT PHILADELPHIA and sugar until smooth. Fold in gelatine mixture, lemon juice and cream. Pour mixture into prepared tin. Swirl the plums through the mixture.
  3. SPRINKLE the remaining crumb mixture over the top of the cheesecake. Chill for 2 hours or until set.