Author: Indulge in perfection with this creamy Cherry Cheesecake. A buttery gingersnap cookie crust complements the velvety texture of the cheesecake and is topped off with a tart cherry pie filling. Irresistible for any occasion!
We love a good holiday dessert around here, whether it’s a plate of homemade gingersnaps or a pan of Grandpa’s fantasy fudge, those desserts have great sentimental value!
And adding to that number is this delicious cherry cheesecake, courtesy of my mom.
Cherry Cheesecake with Gingersnap Crust
My mom used to make a cherry cheesecake for every holiday when I was growing up. I was lucky to get a piece at gatherings though, because my older cousins seemed to devour it the moment it went onto the dessert table.
As I grew older, I simply asked my mom to make an extra cherry cheesecake for home, so I’d be guaranteed a slice. With that said, there was still stiff competition!
Now that I’m the one cooking for the holidays, I know I need to make at least 2 (sometimes 3) to make sure we can all have a slice of this epic dessert.
The Secrets to a Perfect Cheesecake
After 20 years of making this cheesecake, I’m thrilled to be able to share the secrets to a perfectly creamy and delicious cheesecake.
- Room Temperature Ingredients: Ensure all dairy ingredients, including cream cheese and eggs, are at room temperature. This leads to smoother blending and prevents lumps.
- Steam Bath: Simply place a dish of water on the rack below the cheesecake while baking. This helps the cheesecake cook evenly and prevents cracking. This is definitely optional, and I don’t always do it, but it will help the cheesecake to have a very even top, instead of sinking in the middle.
- Gradual Cooling: Once baked, turn off the oven and crack the door open slightly. Allow the cheesecake to cool gradually in the oven for an hour before moving it to the counter.
- Chilling Time: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow flavors to meld and the texture to set.
- Springform Pan Prep: Line the bottom of the springform pan with parchment paper. This prevents sticking and makes it easier to transfer the cheesecake to a serving plate.
Ingredients
The ingredients for this cheesecake are simple and delicious, pairing together perfectly for that lovely fall flavor combination! Here is an overview of the ingredients, including any possible substitutions – the full printable recipe is available at the end of the post.
For Crust:
- Gingersnap Crumbs: Homemade gingersnap crumbs, or store-bought, form a flavorful base. You can also use graham crackers or even homemade Oreos if desired.
- Butter: Melted butter binds the crumbs for a firm crust. Vegan butter can be used instead.
- Sugar: Sweetness to balance the spiciness of gingersnaps, the sugar also helps to caramelize and bind the crust together. Maple syrup or honey can be used in place of the sugar. No carb sugar replacements will not bind the crust together, so it will be more crumbly if they are used.
For Cheesecake:
- Sugar: Sweetens the cheesecake and aids in texture. Maple syrup can be used, reduce the amount to 1/2 cup instead.
- Cream Cheese: Creamy and rich, the core of a cheesecake’s flavor and consistency. Vegan cream cheese will also work.
- Sour Cream: Adds tanginess and creaminess to the filling. You can use Greek yogurt instead, but the tanginess will be reduced.
- Vanilla Extract: Vanilla extract enhances the cheesecake’s aroma and deepens the flavors. We use this homemade vanilla extract, but you can use what you have on hand.
- Eggs: Provide structure and smoothness to the filling. Use 3 tablespoons cornstarch in 3 tablespoons water if eggs must be omitted.
Topping:
- Cherry Pie Filling: Homemade cherry pie filling or store-bought for a delightful finishing touch. You can also use any other type of pie filling you’d like! If using fruit, I would recommend staying in the berry family as the tartness pairs best with cheesecake.
Instructions
Now that you have your ingredients pulled together, it’s time to make this cheesecake! Here is an overview of the process, with the full recipe card below.
- Preheat: Preheat the oven to 350°F (175°C).
- Combine Crust: Mix gingersnap crumbs, butter, and sugar until clumpy. Press into a 9-inch spring-form pan. Homemade gingersnaps or store-bought can be used. To crumble cookies simply throw them into a Ziploc bag and push out all the air. Seal the bag and go back and forth with your rolling pin.
- Cream Sugar and Cream Cheese: Beat 1 cup of sugar and 3 blocks of cream cheese until light and fluffy.
- Add Sour Cream and Vanilla: Incorporate sour cream and vanilla into the cream cheese mixture.
- Blend Eggs: Add eggs one at a time, blending well after each addition.
- Pour and Bake: Pour the mixture into the crust and bake for 70 minutes (optional steam dish below). The center should have a slight jiggle.
- Gradual Cooling: Optionally, turn the oven off and crack the door. Leave the cheesecake in the oven for an hour to gradually cool before removing it.
- Release Cheesecake: As soon as it’s out of the oven, run a knife around the rim to loosen the cheesecake. Allow it to cool before removing the rim.
- Refrigerate: For best results, refrigerate the cheesecake for about 4 hours before serving.
- Topping: Enhance the flavor by topping with cherry pie filling (like this homemade cherry pie filling) and serve cool.
Common Questions
Absolutely! While we prefer homemade gingersnaps for that extra touch, store-bought gingersnap crumbs work perfectly well for the crust.
Certainly! This recipe is versatile. You can use other pie fillings like blueberry, strawberry, or even a mixed berry blend for your topping.
To minimize cracks use room temperature ingredients and bake the cheesecake in a water bath. Gradual cooling is key too.
Yes, you can freeze cheesecake. Slice it and place the cheesecake on a cardboard base or other sturdy base. Slide the whole thing into a plastic bag and freeze. Thaw in the refrigerator.
MORE RECIPES TO TRY: If you have any gingersnap cookies left after making your cheesecake, I highly recommend making this Lemon Curd Recipe. Lemon curd is amazing with gingersnaps. Also, if you’re looking to dig deep, and really make this cheesecake from scratch, make your own Homemade Cream Cheese!
Cherry Cheesecake with Gingersnap Crust (Homemade)
Equipment
- 9-inch spring-form pan
Ingredients
For Crust:
- 1 cup gingersnap crumbs (we use homemade)
- 1/3 cup butter, melted
- 2 tbsp sugar
For Cheesecake:
- 1 cup sugar
- 3 8-ounce packages cream cheese
- 1 cup sour cream
- 1 tbsp vanilla extract (we use homemade)
- 3 eggs
Optional Topping:
- 1 pint or can cherry pie filling (we use homemade)
Instructions
- Preheat oven to 350° F.
- Combine gingersnap crumbs, butter, and 2 tablespoons of sugar until it starts to clump. Press into a 9-inch spring-form pan.
- Cream together the 1 cup of sugar and 3 blocks of cream cheese until light and fluffy.
- Add sour cream and vanilla then mix well. Add eggs 1 at a time, blending well after each addition.
- Pour mixture into the crust and bake for 70 minutes (with dish of water on the rack below), or until center is ALMOST set. You want a little jiggle still.
- OPTIONAL: Turn the oven off but leave the cheesecake inside. Crack the oven door and allow the oven and cheesecake to cool gradually for an hour.
- Remove from oven and immediately run a knife around the rim of the pan to loosen the cheesecake. Allow the cheesecake to cool before removing the rim.
- Refrigerate for about 4 hours for best results before serving.
- If desired, top with cherry pie filling and serve cool!
Notes
Substitutions
For Crust:- Gingersnap Crumbs: Homemade gingersnap crumbs, or store-bought, form a flavorful base. You can also use graham crackers or even homemade Oreos if desired.
- Butter: Melted butter binds the crumbs for a firm crust. Vegan butter can be used instead.
- Sugar: Sweetness to balance the spiciness of gingersnaps, the sugar also helps to caramelize and bind the crust together. Maple syrup or honey can be used in place of the sugar. No carb sugar replacements will not bind the crust together, so it will be more crumbly if they are used.
- Sugar: Sweetens the cheesecake and aids in texture. Maple syrup can be used, reduce the amount to 1/2 cup instead.
- Cream Cheese: Creamy and rich, the core of a cheesecake’s flavor and consistency. Vegan cream cheese will also work.
- Sour Cream: Adds tanginess and creaminess to the filling. You can use Greek yogurt instead, but the tanginess will be reduced.
- Vanilla Extract: Vanilla extract enhances the cheesecake’s aroma and deepens the flavors. We use this homemade vanilla extract, but you can use what you have on hand.
- Eggs: Provide structure and smoothness to the filling. Use 3 tablespoons cornstarch in 3 tablespoons water if eggs must be omitted.
- Cherry Pie Filling: Homemade cherry pie filling or store-bought for a delightful finishing touch. You can also use any other type of pie filling you’d like! If using fruit, I would recommend staying in the berry family as the tartness pairs best with cheesecake.
FAQs
Nutrition
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My son came across a recipe for a no bake pie, but we don’t have some of the ingredients like mandarin oranges or gingersnaps to crush for the pie crust nor candied ginger. Can I just roll out a big ginger bread cookie and bake it in a pie pan for the crust? And we have tangerines sitting around…. can I make these work with homemade custard?
Hi Marit, I’m sorry I don’t know what recipe you might be looking at. This one is a cherry cheesecake. If you’re looking at a recipe from another site, I wouldn’t be able to help with that one. So sorry!
For the gingerbread cookie, I wouldn’t think that would work, because you’re using cookie crumbs mixed with butter and sugar. I would recommend baking the cookies (in a large sheet is fine), then crumbling them and processing the crust as directed in this recipe.
A homemade custard would be delicious, but I would make it in individual serving dishes instead of a pie pan if you go that route… or in a 9×13 pan like a banana pudding instead! Enjoy!