Lifestyle

Gingersnap-Crusted New York Holiday Cheesecake

By Gabriella Paul at University of Florida

This holiday season, with just under ten ingredients and without breaking the bank, you can whip up a masterpiece that's far harder than it looks.  With the zest of a vanilla-lemon base and the spice of a gingersnap crust, this cheesecake is sure to win raving reviews and bring the holidays some flavor.

Gingersnap-Crusted New York Holiday Cheesecake

  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 30 mins
  • Servings: 8
Ingredients
  • Spring form pan
  • Gingersnap cookies
  • 1 1/4 cup sugar
  • 1/2 cup butter
  • 4 packages 8 oz. cream cheese
  • 5 eggs
  • 1 lemon; 2 tablespoons juice plus zest
  • 3 tablespoons flour
  • 1 tablespoons vanilla
  • 1 cup sour cream optional

Gabriella Paul

Step 1

Start creating the crust by blending gingersnap cookies into 2 cups of grated powder.

Gabriella Paul

Step 2

Mix in a stick (1/2 cup) of butter and a 1/4 cup of sugar to the blended gingersnaps.

Gabriella Paul

Step 3

Wrap the spring form pan with heavy duty aluminum foil. Wet the pan with butter and press crust into the bottom of the pan. Even it out with the bottom of a glass cup. Bake at 325°F for 10 min.

#SpoonTip: Wrap the bottom of the pan in heavy aluminum foil to prevent any leakage.

Gabriella Paul

Step 4

Beat all ingredients together, adding one at a time: cream cheese, eggs, 1 cup sugar, squeezed lemon juice (with the zest), flour, and vanilla.

#SpoonTip: Make sure the cream cheese has softened to room temperature before blending.

Gabriella Paul

Step 5

Pour into the prepared crust, and bake at 325°F for 1 hour.

Gabriella Paul

Step 6

Topping (optional): Mix 1 cup sour cream, 2 tablespoons sugar, 1/2 tablespoon vanilla, 1/4 teaspoons lemon juice

If desired, spread topping on baked pie. Bake 15 more minutes at 325°F, or until firm, and enjoy!