Switch up your usual graham cracker or chocolate crumb cheesecake crust with our festive gingersnap version. To make gingersnap crumbs, whirl whole cookies in a food processor. If you like, add a white chocolate curl garnish.
- Prep time 25 minutes
- Total time 6 hours
Ginger Crust: Grease 9-inch (2.5 L) springform pan; line bottom with parchment paper. Set aside.
In bowl, mix together cookie crumbs, butter and brown sugar until combined. Press into bottom of prepared pan to come 1/4 inch up side. Bake in 350°F oven until firm, 10 to 12 minutes. Let cool completely in pan.
Filling: In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate, stirring, until smooth. Let cool slightly.
In large bowl, beat cream cheese until smooth; beat in sour cream. Beat in sugar and cornstarch until fluffy; beat in eggs, 1 at a time. Beat in vanilla and chocolate. Pour over crust, smoothing top. Bake in 250°F oven until no longer shiny and edge is set yet centre still jiggles slightly, about 1 hour. Turn oven off; let cool in oven for 1 hour.
Run knife around edge of cake. Refrigerate until chilled, 4 to 6 hours. (Make-ahead: Cover and refrigerate for up to 3 days.)
Cranberry Topping: In saucepan, bring cranberries, sugar, cranberry juice, orange zest and cinnamon stick to boil over medium heat. Reduce heat and simmer, stirring occasionally, until thickened and cranberries are broken down, about 15 minutes.
Let cool completely. (Make-ahead: Cover and refrigerate for up to 3 days.) Spoon over cheesecake.
Nutritional facts Per each of 18 servings: about
- Fibre 1 g
- Sodium 259 mg
- Sugars 25 g
- Protein 5 g
- Calories 348.0
- Total fat 22 g
- Potassium 151 mg
- Cholesterol 77 mg
- Saturated fat 12 g
- Total carbohydrate 35 g
- Iron 9.0
- Folate 8.0
- Calcium 7.0
- Vitamin A 20.0
- Vitamin C 3.0