Gingersnap Cherry Cheesecake

ginger-snap-cherry-cheesecake
Photo by José Picayo
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  • Serves 12
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    Nutritional Information

    Per Serving

    • Calories 675 calories
    • 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

Ingredients

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