Cherry Cheesecake with Gingersnap Crust: A Perfect Blend of Spice and Sweetness

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  1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
  2. In a bowl, mix gingersnap crumbs, sugar, and melted butter until combined.
  3. Press the mixture into the bottom of the pan.
  4. Bake for 8-10 minutes, then set aside to cool.

Step 2: Prepare the Cheesecake Filling

  1. In a mixing bowl, beat cream cheese and sugar until smooth.
  2. Add eggs one at a time, mixing on low speed to avoid overmixing.
  3. Stir in sour cream, vanilla, and cornstarch until smooth.
  4. Pour the batter over the cooled crust.

Step 3: Bake the Cheesecake

  1. Bake for 40-45 minutes, until the center is slightly jiggly.
  2. Turn off the oven and let the cheesecake cool inside for 1 hour.
  3. Refrigerate for at least 4 hours, preferably overnight.

Step 4: Make the Cherry Topping

  1. In a saucepan over medium heat, combine cherries, sugar, and lemon juice.
  2. Simmer for 5-7 minutes, then stir in the cornstarch mixture and cook until thickened.
  3. Let cool before spreading over the cheesecake.

Step 5: Assemble and Serve

  1. Spread the cooled cherry topping over the cheesecake.
  2. Slice and serve chilled!

Serving and Storage Tips

✅ Serve with whipped cream or extra crushed gingersnaps for garnish.
✅ Store in the fridge for up to 5 days in an airtight container.
✅ Freeze the cheesecake (without cherries) for up to 2 months—thaw before adding topping.

Variants

  • Chocolate Cherry Cheesecake: Add ¼ cup cocoa powder to the cheesecake batter.
  • Spiced Cheesecake: Add ½ teaspoon cinnamon to the crust for extra warmth.
  • Berry Mix Topping: Use blueberries, raspberries, or blackberries instead of cherries.
  • Dairy-Free Version: Use vegan cream cheese and coconut yogurt instead of dairy.

FAQ

1. Can I use store-bought cherry pie filling?

Yes! It’s a quick alternative, but homemade cherry topping tastes fresher.

2. How do I prevent cracks in my cheesecake?

Avoid overmixing the batter and cool the cheesecake gradually in the oven.

3. Can I make this crust gluten-free?

Yes! Use gluten-free gingersnap cookies or almond flour instead.

4. Can I make this in a regular pie dish?

Yes, but the baking time may be slightly shorter (35-40 minutes).

5. What’s the best way to cut clean slices?

Use a hot knife, wiping it clean between slices for perfect edges.

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