Gingersnap Cherry Cheesecake

Gingersnap Cherry Cheesecake
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Serves 12| Hands-On Time: | Total Time:

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
  • 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.
By November, 2010

Nutritional Information

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

Quick Tip

Bonne Maman Preserves
The cheesecake can be baked up to 2 days in advance; refrigerate loosely covered. Before serving, unmold and top with the preserves.

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