Cherry Cheesecake with Gingersnap Crust (Homemade)

finished slice of homemade cherry cheesecake

Cherry Cheesecake with Gingersnap Crust (Homemade)

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!

Course Dessert

Cuisine American

Keyword cheesecake, cherry cheesecake, cherry cheesecake with gingersnap crust

Prep Time 10

Cook Time 1 10

Resting Time in Refrigerator 4

Total Time 5 20

Servings slices

Calories 194kcal

Cost $25

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.

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.

FAQs

How Do I Prevent Cracks on the Cheesecake's Surface?

To minimize cracks use room temperature ingredients and bake the cheesecake with a dish of water on the rack below. Gradual cooling is key too.

Can I Freeze Leftover Cheesecake?

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.

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