Gingersnap Cherry Cheesecake
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07/02/2022
The best cheesecake ever. Love it and my family does too!
04/29/2018
SO confusing..... why do the comments here mention a water bath and I do not see anything about that in the recipe? I have used water baths before for cheese cake (when the recipe calls for it) and had great luck. I did not this time as there was no mention in the recipe (I had clipped it from Real Simple years ago and I finally making it now). My top layer would not set! Now the crust is WAY over baked. Tried to give this 2 stars but 3 automatically filled in........
12/12/2016
The gingersnap crust is the perfect twist on this traditional favorite!
12/22/2013
Love this recipe! It's tradional with a twist, the ginger snaps make it. I have made it for multiple gatherings and I never have left overs. Also I have never used the water bath, the springform pan releases the cake beautifully every time. I have used mixed berries on top and it was just as wonderful.
11/22/2011
Thanks for the water bath link:)
11/21/2011
Info in the water bath (it's easier than it sounds) here: http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.cheesecakes/Cheesecakes.cfm Hey Andrea, do you like cranberry? Then try lingionberry preserves. Orange marmalade may work too. Good luck!
11/21/2011
Water bath means that you bake the cheesecake in a hot water bath to avoid cracking the custard. Basically, you cover the exterior of the springform pan in foil, and you place the uncooked cheesecake in a 13 x 9 in pan. Fill the larger pan with hot water until the water comes up halfway along the side of the cheesecake pan. Bake according to directions.
11/29/2010
First cheesecake & it was great success! Sprayed the pan though and it dripped all over the oven, so that's either unnecessary or requires something to catch the drip. Baked the first round at 45 minutes, then final bake for 5 minutes and it set perfectly, no cracks, great texture. Cherry preserves really went great with that crust! A big hit for Thanksgiving :)
11/05/2010
This was my first time making cheesecake. It came very well. I used a water bath not sure if that helped to cook it evenly and not crack. Didn't have the cherry preserves but I think it would be a good balance to the gingersnaps. I may use more vanilla next time. I felt as though it was lacking something.
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