Gingersnap Cherry Cheesecake – a delicious recipe with ground gingersnap cookies, unsalted butter, cream cheese, sugar, eggs, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350u00b0F 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 1/2 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 1 1/2 cups of sour cream, 1/4 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.
1481
kcal
Calories
110
g
Fat
109
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cups ground gingersnap cookies, 1/2 cup unsalted butter, melted, 24 ounces bars cream cheese, at room temperature, 1 1/4 cups sugar, and more.
Yes, Gingersnap Cherry Cheesecake 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.
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