Gingersnap Cherry Cheesecake

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Gingersnap Cherry Cheesecake
A buttery gingersnap crust offsets the mild, creamy filling and sweet cherry preserves.Get the recipe:Gingersnap Cherry Cheesecake. Photo: José Picayo
Hands On Time:
20 mins
Total Time:
5 hrs
Yield:
12 serves

Ingredients

  • 3 cups ground gingersnap cookies

  • ½ cup (1 stick) unsalted butter, melted

  • 3 8-ounce bars cream cheese, at room temperature

  • 1 ¼ cups sugar

  • 2 large eggs

  • 2 cups sour cream

  • 2 teaspoons pure vanilla extract

  • ½ 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 1½ 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.

Nutrition Facts (per serving)

675 Calories
39g Fat
70g Carbs
8g Protein
Nutrition Facts
Calories 675
% Daily Value *
Total Fat 39g 50%
Saturated Fat 23g 115%
Cholesterol 142mg 47%
Sodium 489mg 21%
Total Carbohydrate 70g 25%
Total Sugars 49g
Protein 8g
Calcium 67mg 5%
Iron 3mg 17%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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