Cranberry, apple cider and ginger are all beloved flavors of the season, and they are celebrated in this cheesecake! Use your favorite brand of gingersnaps in this recipe.
7oz.gingersnap cookiesabout 30, plus 5 extra for garnish
1/4cupbuttermelted
1/2cupplus 1 tablespoon granulated sugar
24oz.3 packages cream cheese, softened
1/2cuppacked brown sugar
3tablespoonsall-purpose flour
1tablespoonpowdered ginger
3eggslightly beaten
1/2cupapple cider
1cupheavy whipping cream, whipped to peaks
Cranberry Cider Glaze
1cupfresh cranberries
1cupapple cider
1/4cupgranulated sugar
Instructions
Preheat oven to 325F.
To make crust, place the 30 gingersnap cookies in food processor and pulse until finely ground. Add melted butter and 1 tablespoon granulated sugar, and blend until combined. Press mixture into bottom and 1 1/2 inches up the sides of the prepared pan; set aside.
In the bowl of a stand mixer with a paddle attachment, beat cream cheese on medium speed until fluffy, about 1 minute. Add granulated sugar, the brown sugar, flour and powdered ginger, and beat until smooth. Beat in eggs until mixture is well combined, then cider just until combined. Pour into crust lined pan, and place pan on a rimmed baking sheet. Bake 50 minutes to 1 hour, until edges are puffed and center is set.
Remove from oven and let cool on a wire rack. Refrigerate until firm and well-set, 3-4 hours. Loosen and remove the spring form collar. Transfer to a serving plate or cake stand. Cover with the whipped heavy cream.
To prepare Cranberry Cider Glaze, combine cranberries, apple cider, and sugar in a medium saucepan. Bring to a boil and stir until sugar dissolves, then reduce heat. Simmer 25 minutes or until syrupy. Let cool at room temperature.
Top the cheesecake with the cranberry glaze. Break the remaining gingersnaps into pieces and apply as a final garnish. Refrigerate cheesecake until ready to serve.
Notes
This recipe was adapted from Better Homes and Gardens.The undecorated cheesecake can be frozen for up to 1 month.