Ginger Cheesecake with Sour Cherry Compote Recipe

Name: Ginger Cheesecake with Sour Cherry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups gingersnap cookie crumbs (about 12 ounces); 6 tablespoons (3/4 stick) chilled butter, cut into small pieces; 3 8-ounce packages cream cheese, room temperature; 1 cup sugar; 2 teaspoons vanilla extract; 1/8 teaspoon salt; 3 tablespoons minced peeled fresh ginger; 4 large eggs, room temperature; 2 cups sour cream; 1/4 cup sugar; 2 tablespoons chopped crystallized ginger; 1 teaspoon vanilla extract; 1/2 teaspoon ground ginger; Sour Cherry Compote

Servings: persons

3 cups gingersnap cookie crumbs (about 12 ounces)
6 tablespoons (3/4 stick) chilled butter, cut into small pieces
3 8-ounce packages cream cheese, room temperature
1 cup sugar
2 teaspoons vanilla extract
1/8 teaspoon salt
3 tablespoons minced peeled fresh ginger
4 large eggs, room temperature
2 cups sour cream
1/4 cup sugar
2 tablespoons chopped crystallized ginger
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
Sour Cherry Compote

1
Position rack in center of oven; preheat oven to 350F.
2
Butter 9-inch diameter springform pan with 2 3/4-inch-high sides.
3
Wrap outside of pan with foil.
4
Blend cookie crumbs and butter in processor until moist clumps form.
5
Press crumbs on bottom and up sides of pan.
6
Chill crust while preparing filling.
7
Blend cream cheese in processor until smooth.
8
Add sugar, vanilla and salt; process until smooth, occasionally scraping down sides of work bowl.
9
Blend in ginger.
10
Add eggs; process just until blended.
11
Pour filling into crust.
12
Bake cake 15 minutes.
13
Cover top of pan loosely with foil.
14
Continue to bake cake until sides begin to puff and center is softly set, about 50 minutes longer.
15
Transfer to rack; uncover and let stand 5 minutes.
16
Maintain oven temperature.
17
Whisk first 5 ingredients in medium bowl to blend.
18
Spoon over cake.
19
Return to oven; bake until topping sets, about 10 minutes.
20
Transfer cake to rack.
21
Cut around pan sides.
22
Let cool.
23
Cover; chill overnight.
24
Release pan sides.
25
Cut cake into wedges.
26
Serve with Sour Cherry Compote.

1194

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups gingersnap cookie crumbs (about 12 ounces), 6 tablespoons (3/4 stick) chilled butter, cut into small pieces, 3 8-ounce packages cream cheese, room temperature, 1 cup sugar, and more.

Yes, Ginger Cheesecake with Sour Cherry Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ginger Cheesecake with Sour Cherry Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions