Can I make this as a single u0022loafu0022?

Yes, you can serve it as a cheese ball. Prepare the cheese mixture (Step 2) and form it into a log or ball. In a separate bowl, combine the cooked bacon, flour, and butter and toast the u003cemu003etoppingu003c/emu003e in the oven for 5-7 minutes. Let it cool, then roll the cheese log in the bacon crumbs. Serve with slices of toasted fruitcake or plain crackers.

Fruitcake Cheese Loaf Recipe

This Fruitcake Cheese Loaf is a savory and sweet recipe, which is made with Gorgonzola cheese and bacon. It’s a great choice for holiday parties, ready in about 35 minutes.

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Fruitcake Cheese Loaf Ingredients

6 slices bacon, chopped
1 loaf fruitcake (about 1 ¼ pounds)
2 tablespoons all-purpose flour
1 tablespoon cold unsalted butter, cut into pieces
4 ounces gorgonzola cheese, at room temperature
8 ounces cream cheese, at room temperature
2 tablespoons chopped chives
1 or 2 dashes Worcestershire sauce
1 or 2 dashes cayenne pepper

How To Make Fruitcake Cheese Loaf

Preheat Oven and Cook Bacon: Preheat your oven to 375°F (190°C). Place the chopped bacon in a medium skillet and cook over medium heat until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain.
Make the Cheese Spread: In a medium bowl, combine the room-temperature gorgonzola, cream cheese, chopped chives, Worcestershire sauce, and cayenne pepper. Beat with a hand mixer or stir vigorously with a spatula until smooth and fully combined.
Make the Bacon Crumb Topping: In a small bowl, add the 2 tablespoons of flour. Cut in the 1 tablespoon of cold butter with your fingertips until the mixture resembles coarse crumbs. Add the cooked, crumbled bacon and toss to combine.
Assemble the Slices: Slice the fruitcake loaf into 1/2-inch thick slices (you should get about 10-12 slices). Arrange the slices in a single layer on a parchment-lined baking sheet.
Top the Slices: Spread a generous layer of the gorgonzola-cream cheese mixture evenly over each slice of fruitcake.
Add Crumb Topping: Sprinkle the bacon-crumb topping evenly over the cheese-covered slices.
Bake and Serve: Bake for 10-15 minutes, or until the cheese is melted, bubbling, and the topping is lightly golden. Serve immediately while warm.

Recipe Tips

What kind of fruitcake is best? A dense, high-quality, aged fruitcake works best. A lighter, “cake-style” fruitcake may become too soft. The dense, sticky texture holds up well to the savory toppings.
Can I make this ahead of time? Yes, this is a perfect party appetizer to prep. You can fully assemble the slices (Steps 4-6) on the baking sheet, cover them with plastic wrap, and refrigerate for up to a day. Bake them straight from the fridge when guests arrive.
Is this sweet or savory? It’s both! It has the savory, salty, funky flavors of bacon and blue cheese, balanced by the sweet, spiced fruitcake base. It’s a complex and addictive appetizer.
Can I use a different kind of cheese? Yes. If you don’t like gorgonzola, a sharp, crumbly blue cheese (like Stilton) would be a great substitute. For a much milder version, you could use a sharp white cheddar.

What To Serve With Fruitcake Cheese Loaf

This is a unique, all-in-one appetizer that pairs well with festive beverages.

A glass of full-bodied red wine, like Cabernet Sauvignon
A dark, roasty stout or porter beer
A glass of port or sherry
A small dab of fig jam on the side

How To Store Fruitcake Cheese Loaf

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: For the best texture, reheat on a baking sheet in a 350°F (175°C) oven or in an air fryer for 5-7 minutes, until the topping is crisp and the cheese is warm.

Fruitcake Cheese Loaf Nutrition Facts

(Per slice, assuming 12 slices)

Calories: ~310 kcal
Total Fat: 18g
Saturated Fat: 10g
Cholesterol: 50mg
Sodium: 480mg
Total Carbohydrate: 29g
Dietary Fiber: 2g
Sugars: 18g
Protein: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this as a single “loaf”?

Yes, you can serve it as a cheese ball. Prepare the cheese mixture (Step 2) and form it into a log or ball. In a separate bowl, combine the cooked bacon, flour, and butter and toast the topping in the oven for 5-7 minutes. Let it cool, then roll the cheese log in the bacon crumbs. Serve with slices of toasted fruitcake or plain crackers.

Do I have to use the flour in the topping?

It’s recommended. The flour and cold butter combine with the bacon fat to create a crunchier, more “streusel-like” crumb that provides a better texture contrast.

Is this a dessert?

No, this is intended as a savory appetizer, canapé, or an addition to a holiday cheeseboard. The savory, salty ingredients move it out of the dessert category.