Get ready to embark on a culinary journey that combines the perfect balance of spicy gingersnap crunch and creamy, luscious cheesecake! This Cherry Cheesecake with Gingersnap Crust isn't just a dessert—it's a mouthwatering masterpiece that will transform your ordinary dinner into an extraordinary dining experience. Imagine a velvety smooth cream cheese filling nestled on a crisp, warmly-spiced gingersnap base, topped with vibrant, sweet cherry filling that promises to make every bite a moment of pure bliss.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups gingersnap cookie crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups cherry pie filling
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom with butter or non-stick cooking spray.
- In a medium bowl, combine gingersnap cookie crumbs with melted butter. Mix thoroughly until the crumbs are completely moistened and hold together when pressed.
- Press the gingersnap crumb mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Use the back of a spoon or the bottom of a measuring cup to create an even, compact crust.
- In a large mixing bowl, beat the softened cream cheese with granulated sugar using an electric mixer on medium speed until smooth and creamy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure complete incorporation.
- Stir in vanilla extract and mix until just combined. Be careful not to overmix the batter.
- Pour the cream cheese mixture over the prepared gingersnap crust, spreading it evenly with a spatula.
- Place the springform pan in the preheated oven and bake for 50-60 minutes. The cheesecake should be set around the edges but slightly jiggly in the center.
- Remove from the oven and let the cheesecake cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight to allow it to set completely.
- Before serving, carefully remove the sides of the springform pan. Top the cheesecake with cherry pie filling, spreading it evenly across the surface.
- Slice and serve chilled. For clean cuts, use a knife dipped in hot water and wiped dry between each slice.
Tips
- Always use room temperature ingredients to ensure a smooth, lump-free cheesecake batter.
- To prevent cracks, avoid overmixing the batter and bake in a water bath for more even heating.
- Let the cheesecake cool gradually to prevent sudden temperature changes that can cause surface cracking.
- For the cleanest slices, chill the cheesecake thoroughly and use a hot, clean knife between cuts.
- If your gingersnap crust seems too crumbly, add a bit more melted butter to help it bind.
- Cover the cheesecake loosely with foil if the top begins to brown too quickly during baking.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 52g
Protein: 8g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 125mg
