Strawberry Cheesecake with Gingersnap Crust – a delicious recipe with cookie crumbs, sugar, unsalted butter, cream cheese, sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Position rack in center of oven and preheat to 325F.
2
Blend cookie crumbs, sugar and butter in processor until well mixed.
3
Press crumb mixture onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 1/2-inch-high sides.
4
Bake crust until set, about 10 minutes.
5
Transfer to rack.
6
Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
7
Beat in vanilla.
8
Add eggs and beat just until blended.
9
Pour filling into crust-lined pan.
10
Bake until sides of cheesecake are slightly puffed and begin to crack, and center moves slightly when pan is shaken gently, about 1 hour.
11
Transfer cake to rack.
12
Cool completely.
13
Cover; chill overnight.
14
Release pan sides from cheesecake.
15
Arrange strawberries around outer edge of cheesecake.
16
Cut into wedges.
831
kcal
Calories
46
g
Fat
93
g
Carbs
19
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 gingersnap cookie crumbs, 1/4 cup sugar, 1/4 cup (1/2 stick) unsalted butter, melted, 3 8-ounce packages cream cheese, room temperature, and more.
Yes, Strawberry Cheesecake with Gingersnap Crust 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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