Cherry Cheesecake with Gingersnap Crust

Cherry Cheesecake with Gingersnap Crust

Introduction:

The Cherry Cheesecake with Gingersnap Crust offers a delightful twist on the classic dessert.

The zesty gingersnap base, combined with the creamy cheesecake layer and topped with a luscious cherry topping, makes for a dessert that is as visually appealing as it is delicious.

This cheesecake is perfect for special occasions or as a decadent treat to elevate any meal.

Ingredients:

For the crust:

1 1/2 cups gingersnap cookie crumbs

5 tablespoons unsalted butter, melted

1/3 cup granulated sugar

For the filling:

3 (8 ounce) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

For the cherry topping:

2 cups fresh or frozen cherries, pitted

1/2 cup granulated sugar

1 teaspoon lemon juice

2 tablespoons cornstarch dissolved in 2 tablespoons water

Instructions:

Prepare the Crust:

Preheat your oven to 350°F (175°C).

In a bowl, combine gingersnap crumbs, melted butter, and sugar until well mixed. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until set. Allow to cool while you prepare the filling.

Make the Filling:

In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla, continuing to beat until well blended.

Add eggs one at a time, beating just until incorporated after each addition. Stir in sour cream.

Pour the filling over the cooled crust. Smooth the top with a spatula.

Bake the Cheesecake:

Bake in the preheated oven for 50 minutes. Turn off the oven and let the cheesecake sit in the oven with the door closed for 1 hour. Remove from the oven and cool to room temperature. Chill in the refrigerator for at least 4 hours.

Prepare the Cherry Topping:

In a saucepan over medium heat, combine cherries, sugar, and lemon juice. Cook until cherries release their juices and the mixture comes to a simmer.

Stir in the cornstarch mixture. Bring back to a simmer and cook, stirring constantly, until thickened (about 1-2 minutes). Cool to room temperature.

Assemble and Serve:

Once the cheesecake is chilled, spoon the cherry topping over the top.

Store in the refrigerator until ready to serve. Release the cheesecake from the springform pan before serving.

Conclusion:

This Cherry Cheesecake with Gingersnap Crust brings together the warm, spicy notes of gingersnap with the cool, creamy texture of cheesecake, and the tart sweetness of cherries.

It’s a stunning dessert that promises to be a showstopper at any gathering. Enjoy the layers of texture and flavor that make this cheesecake a memorable treat.