Cranberry Cheesecake + Gingersnap Crust
This Cranberry Cheesecake + Gingersnap Crust recipe is the perfect Holiday dessert for the entire family. This cheesecake comes completely based with a thick tasty Gingersnap Cookie crust, a velvety delicious NY Style filling and a scrumptious sweet + tart cranberry glaze on top and Graham Cracker crumble. The epitome of an easy, yet delicious sweet treat.
Servings 8 Servings
Ingredients
GINGERSNAP COOKIE CRUST:
- 1 (14 oz.) box organic Gingersnap cookies, chopped (About 30-32 Cookies)
- 3 Tbsps organic brown sugar (I use Sugar in the Raw)
- 1 tsp ground cinnamon
- 3-4 Tbsps unsalted butter, melted
CHEESECAKE + FILLING:
- 16 oz. organic cream cheese, softened at room temp. (I use Organic Valley)
- 3/4 cup organic pure cane sugar (I use Wholesome Sweets)
- 4 Tbsps organic all-purpose flour (I use Bob's Red Mill)
- 2 tsps vanilla extract
- 2 large organic eggs, room temp. (I use Organic Valley)
- 3 Tbsps low-fat sour cream
- 1/4 tsp sea salt
- pinch of ground cinnamon
- 1 Tbsp juice of a lemon
- 1 1/2 tsps lemon zest
CRANBERRY TOPPING:
- 1/3 cup fresh water + 1 Tbsp!
- 1/2 cup organic pure cane sugar (I use Wholesome Sugar)
- 2 cups organic cranberries, fresh or frozen
OTHER:
- Graham Cracker Crumble (See Notes!)
Instructions
GINGERSNAP COOKIE CRUST:
- Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch cheesecake pan by lightly greasing it with butter.
- Grind the gingersnap cookies until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the gingersnap cookie mixture, cinnamon, brown sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
- Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and half-way up the sides (like a semi-well).
- Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.
CHEESECAKE + FILLING:
- In the bowl of an electric mixer, mix together on low speed: the cream cheese, pure cane sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
- Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the sour cream and cinnamon, and continue mixing. Lastly, add in the lemon juice and lemon zest.
- Change mixer attachment to a whisk and beat on medium-high speed for 5 minutes or so until completely smooth and lump-free.
- Pour the batter into the prepared pan until 3/4 filled. **NOTE: Leaving a bit of room at the top prevents the cheesecake from spilling over while baking.**
- Bake the cheesecake for 35-40 minutes (until center comes out mostly clean when tested with a toothpick or knife or by doing the jiggle test for the center), then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecake from deflating. **NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture (See Post for Tips!.**
- Remove cheesecake from the oven and allow it to continue to cool for another 15-20 minutes, before putting them in the refrigerator for at least an hour.
CRANBERRY TOPPING:
- Combine all ingredients into a medium pot on medium-high heat, just until the sugar dissolves. Ensure that you stir all ingredients together well.
- Once it begins to boil, reduce heat and let simmer until cranberries are softened and ‘bursting’.
- Once cranberries are fully cooked and ‘sauce-like’/thickened, remove from heat and let cool for 5-10 minutes.
- Once cooled, top with Cranberry Topping and Crumble (See Recipe Notes below) and enjoy.
- Bon Appetit!
Notes
CRUMBLE: Crush 6-7 whole graham crackers into small pieces, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine Graham crackers, pinch of cinnamon, 2 Tbsps brown sugar and 2 Tbsps melted butter together in a small bowl and mix with a spatula until well incorporated and crumbly.
STORAGE: Leftover Cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.