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Home » From Scratch » Cherry Cheesecake with Gingersnap Crust (Homemade)

Cherry Cheesecake with Gingersnap Crust (Homemade)

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February 20, 2020 by Victoria 2 Comments

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!

cherry cheesecake with gingersnap crust (homemade) whole cheesecake

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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! ;-)

cherry cheesecake with gingersnap crust homemade 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 slice topped with cherries

Cherry Cheesecake with Gingersnap Crust (Homemade)

Make this from scratch cherry cheesecake with gingersnap crust. It's perfectly textured and the optional cherries on top make it a crowd favorite!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cheesecake, cherry cheesecake, cherry cheesecake with gingersnap crust
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Resting Time in Refrigerator: 4 hours
Total Time: 5 hours 20 minutes
Servings: 16 slices
Calories: 182kcal

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

Nutrition Facts
Cherry Cheesecake with Gingersnap Crust (Homemade)
Amount Per Serving (1 Slice)
Calories 182 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 18mg6%
Sodium 87mg4%
Potassium 76mg2%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 16g18%
Protein 1g2%
Vitamin A 268IU5%
Vitamin C 1mg1%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @AModHomestead or tag ##amodernhomestead!

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Filed Under: All Posts, Featured Recipes, From Scratch Tagged With: Cooking, Dessert, From scratch, Holiday Recipes, How To, Snack

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Comments

  1. Marit says

    December 27, 2020 at 3:39 pm

    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?

    Reply
    • Victoria says

      December 27, 2020 at 7:13 pm

      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!

      Reply
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