Rating: 3 stars
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Sara Quessenberry

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Credit: José Picayo

Recipe Summary test

hands-on:
20 mins
total:
5 hrs
Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Pour the mixture into the crust and bake until just set, 40 to 45 minutes.

  • 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.

  • Spread the preserves over the cheesecake before serving.

Nutrition Facts

675 calories; fat 39g; saturated fat 23g; cholesterol 142mg; sodium 489mg; protein 8g; carbohydrates 70g; sugars 49g; fiber 2g; iron 3mg; calcium 67mg.
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