- Calories 675
- Fat 39g
- Sat fat 23g
- Cholesterol 142mg
- Sodium 489mg
- Protein 8g
- Carbohydrate 70g
- Sugar 49g
- Fiber 2g
- Iron 3mg
- Calcium 67mg
Gingersnap Cherry Cheesecake
José Picayo
How to Make It
Step 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.
Step 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.
Step 3
Pour the mixture into the crust and bake until just set, 40 to 45 minutes.
Step 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.
Step 5
Spread the preserves over the cheesecake before serving.
wls88ff72f90a2a
2018-04-29T14:27:23-04:00
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........
wlse7acadae7075
2016-12-12T15:51:56-05:00
The gingersnap crust is the perfect twist on this traditional favorite!
Mel7a8
2013-12-22T11:00:13-05:00
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.
haloprime
2011-11-21T08:46:22-05:00
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!
Andrea3
2011-11-20T11:29:56-05:00
I would love to try this. Can someone explain the "Water Bath"? Also do I need a spring form pan for this? Lastly, what other fruit preserve would work besides cherries? I am not a fan of cherries or apricots. Thanks fellow bakers:)
rpnzlteachr
2010-12-18T13:30:26-05:00
This was a wonderful cheesecake!! I made it for Thanksgiving and received rave reviews. My only advise would be to make sure you back it in a water-bath. It came out extremely moist and it baked evenly! Don't overbeat the batter b/c it will fill with air and then it will crack when baking. Increase baking time by about 5 minutes. I finely ground the gingersnaps and next time I will rethink b/c I went through 2 boxes of gingersnaps to make the crust. Google "water-bath for cheesecake" to learn details! This cheesecake will be a hit!!!
ShannonClark
2010-11-29T02:49:04-05:00
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 :)
RHolmes
2010-11-05T18:02:22-04:00
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.
