Plum Pudding Cheesecake

• 1 cup mixed dried fruit, chopped Whole Foods 3 For $10.00 thru 02/09
• 1 cup stout
• 1 tablespoon treacle
• 1 1/4 cups sweet biscuit crumbs
• 1 tsp. cinnamon
• 80g butter, melted
• 500g block PHILADELPHIA Cream Cheese, cubed and softened
• 2/3 cup caster sugar
• 1 teaspoon cinnamon, extra
• 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
• 1 1/2 tablespoons lemon juice Safeway 4 ct For $5.00 thru 02/09
• 300ml thickened cream, whipped
• whipped cream, for serving
• cinnamon, for sprinkling

1. Place fruit, stout and treacle in a bowl, stir and refrigerate, covered, overnight.
2. Drain.
3. Combine biscuit crumbs, cinnamon and butter and press into the base of a greased 20cm (8) springform pan; chill.
4. Beat Philly*, sugar and extra cinnamon using an electric mixer until smooth.
5. Add gelatine mixture and lemon juice and beat until well combined.
6. Fold in the drained fruit and whipped cream.
7. Pour mixture into prepared base and smooth over with a spatula.
8. Chill for 4 hours or until set.
9. Serve cheesecake slices topped with extra cream and a sprinkle of cinnamon.

mixed dried fruit, stout, treacle, sweet biscuit crumbs, cinnamon, butter, caster sugar, cinnamon, gelatine, lemon juice, cream, whipped cream, cinnamon

Taken from www.kraftrecipes.com/recipes/plum-pudding-cheesecake-104969.aspx (may not work)