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! ;-)
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.
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.
Cream together the 1 cup of sugar and 3 blocks of cream cheese until light and fluffy.
Add the sour cream and vanilla and mix well. Add 3 eggs 1 at a time, blending well after each addition.
Pour into crust and bake for 70 minutes, or until center is ALMOST set. You want a little jiggle still.
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.
Refrigerate for about 4 hours for best results before serving.
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)
- 9-inch spring-form pan
- 1 cup gingersnap crumbs (we use homemade)
- 1/3 cup butter, melted
- 2 tbsp sugar
- 1 cup sugar
- 3 8-ounce packages cream cheese
- 1 cup sour cream
- 1 tbsp vanilla extract (we use homemade)
- 3 eggs
- 1 pint or can cherry pie filling (we use homemade)
- 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!
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