Gingersnap Cherry Cheesecake

Be the first to review
READY IN: 5hrs 20mins
Recipe by FLUFFSTER

This is so nice to have around the holidays, but it's great anytime you want to have a gingery, creamy, cherry-infused dessert! Just use the food processor to make the crust, it's a snap! lol

Ingredients Nutrition

Directions

  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.
  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.
  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 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.
  5. Spread the preserves over the cheesecake before serving.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a