Gingersnap Cherry Cheesecake Recipes
GINGERSNAP CHERRY CHEESECAKE
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
Provided by FLUFFSTER
Categories Cheesecake
Time 5h20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- 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.
- Pour the mixture into the crust and bake until just set, 40 to 45 minutes.
- 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.
- Spread the preserves over the cheesecake before serving.
Nutrition Facts : Calories 479.7, Fat 36.3, SaturatedFat 22.6, Cholesterol 134.8, Sodium 205.2, Carbohydrate 33.3, Fiber 0.1, Sugar 27.6, Protein 6.7
GINGERSNAP CHEESECAKE CRUST
A delicious crust for any cheesecake!
Provided by KRIS10JOY7
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Stir together the gingersnap crumbs, melted butter, sugar, and salt in a bowl. Press onto the bottom and 1 inch up the sides of a buttered 9-inch springform pan. Fill right away or chill up to 2 hours.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 20.6 g, Cholesterol 19.1 mg, Fat 10.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 5.3 g, Sodium 100.2 mg, Sugar 14.4 g
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- 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.
- 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.
- Meanwhile, in a small bowl, combine the remaining 1½ 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.
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