Who here likes cherry cheesecake? Now, who here likes gingersnap cookies? Learn how to make homemade cherry cheesecake with gingersnap crust.
This cheesecake recipe makes an authentic baked cheesecake with a delicate texture your family will love!
Pairing the flavors of gingersnap with fruit is in your best interest. Cheesecake is always a crowd favorite. The lovely texture of this cherry cheesecake with gingersnap crust will have you coming back for another slice! :-)
If you don't like cherries, you can skip the topping and devour the gingersnap crust and cheesecake by itself. It's great either way. I like cheesecake plain or with toppings!
Cherry Cheesecake with Gingersnap Crust Recipe
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. My older boy cousins seemed to hone in on the cheesecake, leaving only crumbs for the little ones, like me.
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. My dad loves anything with sugar in it, and my older sister might be a recovering cheese-cake-aholic!
Nonetheless, being the youngest wasn't all bad. My mom always let me lick the beaters and spoons she used.
Now I have a family of my own. I let my son lick the beaters and spoon, and I make two at a time, so I'm ALWAYS ensured at least one slice! ;-)
STEP ONE
Preheat oven to 350° F.
STEP TWO
Combine gingersnap crumbs, butter, and 2 tablespoons of sugar until it starts to clump. Press into a 9-inch spring-form pan.
We use these homemade gingersnap cookies. You could also use store-bought gingersnap cookies.
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.
STEP THREE
Cream together the 1 cup of sugar and 3 blocks of cream cheese until light and fluffy.
STEP FOUR
Add the sour cream and vanilla and mix well. Add 3 eggs 1 at a time, blending well after each addition.
STEP FIVE
Pour into crust and bake for 70 minutes, or until center is ALMOST set. You want a little jiggle still.
STEP SIX
Remove from the oven and immediately run a knife around the rim of the pan to loosen the cheesecake. Allow cheesecake to cool before removing the rim.
STEP SEVEN
Refrigerate for about 4 hours for best results before serving.
STEP EIGHT
This step is optional, but I highly recommend it! Top with cherry pie filling (we use this homemade cherry pie filling) and serve cool!
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 for scratch, make you 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, or until center is ALMOST set. You want a little jiggle still.
- 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!
Nutrition
PIN THIS FOR LATER
Marit says
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?
Victoria says
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!