Gingersnap Cherry Cheesecake |
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Prep Time: 20 Minutes Cook Time: 280 Minutes |
Ready In: 300 Minutes Servings: 12 |
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This is so nice to have around the holidays, but it's great anytime you want to have a gingery, creamy, cherry-infused dessert! Just use the food processor to make the crust, it's a snap! lol Ingredients:
3 cups ground gingersnap cookies |
1/2 cup unsalted butter, melted |
24 ounces bars cream cheese, at room temperature |
1 1/4 cups sugar |
2 large eggs |
2 cups sour cream |
2 teaspoons pure vanilla extract |
1/2 cup cherry preserves |
Directions:
1. Heat oven to 350°F In a medium bowl, combine the ground gingersnaps and butter. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the side of a 9-inch springform pan.
2. Using an electric mixer, beat the cream cheese and 1 cup of the sugar until smooth. Beat in the eggs, one at a time. Beat in 1/2 cup of the sour cream and 1 teaspoon of the vanilla.
3. Pour the mixture into the crust and bake until just set, 40 to 45 minutes.
4. Meanwhile, in a small bowl, combine the remaining 1 1/2 cups of sour cream, 1/4 cup of sugar, and 1 teaspoon of vanilla. Spread over the hot cheesecake and bake until set, 3 to 5 minutes more. Let cool in the pan, then refrigerate for at least 4 hours. Run a knife around the edge of the cheesecake before unmolding.
5. Spread the preserves over the cheesecake before serving.
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