Gingersnap Cherry Cheesecake

By mschweickert

Ingredients

• 3 cups ground gingersnap cookies
• 1/2 cup (1 stick) unsalted butter, melted
• 3 8-ounce 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

Details

Servings 12
Preparation time 20mins
Cooking time 300mins
Adapted from realsimple.com

Preparation

Step 1

Directions

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.

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 ½ cup of the sour cream and 1 teaspoon of the vanilla.

Pour the mixture into the crust and bake until just set, 40 to 45 minutes.

Meanwhile, in a small bowl, combine the remaining 1 ½ cups of sour cream, ¼ 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.

Spread the preserves over the cheesecake before serving.