Gingersnap Cherry Cheesecake

Gingersnap Cherry Cheesecake
José Picayo
A buttery gingersnap crust offsets the mild, creamy filling and sweet cherry preserves.

Get the recipe
.
Serves 12
preparation
20
minutes
cooking
300
minutes

Ingredients

3
cups ground
gingersnap cookies
1/2
cup
(1 stick) unsalted butter, melted
3
8-ounce bars cream cheese, at room temperature
1 1/4
cups
sugar
2
large eggs
2
cups
sour cream
2
teaspoons pure
vanilla extract
1/2
cup
cherry preserves

Directions

  1. Heat oven to 350° F. In a medium bowl, combine the ground gingersnaps and butter. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the side of a 9-inch springform pan.
  2. Using an electric mixer, beat the cream cheese and 1 cup of the sugar until smooth. Beat in the eggs, one at a time. Beat in ½ cup of the sour cream and 1 teaspoon of the vanilla.
  3. Pour the mixture into the crust and bake until just set, 40 to 45 minutes.
  4. Meanwhile, in a small bowl, combine the remaining 1 ½ cups of sour cream, ¼ cup of sugar, and 1 teaspoon of vanilla. Spread over the hot cheesecake and bake until set, 3 to 5 minutes more. Let cool in the pan, then refrigerate for at least 4 hours. Run a knife around the edge of the cheesecake before unmolding.
  5. Spread the preserves over the cheesecake before serving.
Sara Quessenberry
October 2010

Nutritional Information

  • Per Serving
  • Calories 675
  • Fat 39 g
  • Sat Fat 23 g
  • Cholesterol 142 mg
  • Sodium 489 mg
  • Protein 8 g
  • Carbohydrate 70 g
  • Sugar 49 g
  • Fiber 2 g
  • Iron 3 mg
  • Calcium 67 mg
What does this mean? See Nutrition 101.