Gingersnap Cherry Cheesecake has a buttery gingersnap crumb crust, classic and creamy cheesecake filling, and a sweet cherry sauce topping, perfect for the holidays.
Course Dessert
Prep Time 45 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 6-12
Calories
Author The Gracious Wife
Ingredients
Gingersnap Crust
3cupsground gingersnaps
½cupbuttermelted
38 ounce bars cream cheese, at room temp
1cupsugar
2eggs
½cupsour cream
1teaspoonvanilla
Cherry Sauce
10-ouncejar maraschino cherries
¼cupsugar
1teaspoonlemon juice
Instructions
For the Cheesecake
In a medium mixing bowl, combine the gingersnaps and butter. Using a straight-sided dry measuring cup or a glass and press the mixture into the bottom and the sides of a 9-inch springform pan. If you don't have a springform pan, you can buy one here, or you can just line a normal cake pan with foil. You just want to be able to get it out of the pan after baking.
In a large mixing bowl, beat the cream cheese and sugar until smooth.
Beat in the eggs one at a time. Then beat in the sour cream and vanilla.
Pour the mixture into the crust and bake at 350° until just set, about 45 minutes. Cool completely, and chill before serving.
For the Cherry Sauce:
Pour the whole jar of cherries, including the juices, into a small saucepan.
With a potato masher, mash the cherries, just until they're broken up a bit.
Bring the berries to a boil. Add the sugar and the lemon juice and allow to simmer for about 15 minutes, until slightly thickened.
Allow sauce to completely cool before pouring onto cheesecake.