Ingredients
Scale
- For the Gingersnap Crust:
- 2 cups gingersnap cookie crumbs (about 30–35 cookies)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon ground ginger
- For the Cheesecake Filling:
- 32 oz cream cheese, softened to room temperature
- 1 1/4 cups granulated sugar
- 1 cup sour cream, room temperature
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- 2 tablespoons all-purpose flour
- For the Cranberry Topping:
- 12 oz fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/2 cup orange juice
- 1 teaspoon orange zest
Instructions
- Preparation: Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath. To make the crust, pulse gingersnap cookies in a food processor until they become fine crumbs. In a medium bowl, stir together the cookie crumbs, sugar, melted butter, and ground ginger until the mixture looks like wet sand. Press the mixture firmly into the bottom and one inch up the sides of your prepared pan. Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.
- Cooking: In a large bowl, beat the softened cream cheese and sugar together on medium speed until completely smooth and creamy. Add the sour cream, vanilla extract, and flour, mixing until just combined. Lower the mixer speed and add the eggs one at a time, mixing only until the yellow disappears—do not overmix. Pour the batter over the cooled crust. Place the springform pan into a larger roasting pan and fill the roasting pan with about an inch of hot water. Bake for 65 to 75 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour before removing it to cool completely on a wire rack.
- Plating: While the cheesecake cools, prepare the topping. In a small saucepan, combine the cranberries, sugar, orange juice, and zest over medium heat. Simmer for 10 to 12 minutes until the cranberries burst and the liquid thickens into a jam-like consistency. Let the sauce cool completely. Once the cheesecake has chilled in the refrigerator for at least 6 hours (preferably overnight), remove the sides of the springform pan. Spread the cooled cranberry topping generously over the top of the cheesecake. Slice with a warm, clean knife and serve immediately for the best texture.
- Cook Time: 1 hour 45 minutes