Basic Cheesecake with a Gingersnap Crust


1-1/2 cups crushed gingersnaps

1/4 cup melted butter

4 packages (8 oz. each) cream cheese, softened

1 cup sugar

1 teaspoon vanilla

4 eggs


  • Preheat oven to 325°F.
  • Mix cookie crumbs and butter; press onto bottom of 9-inch spring-form pan.
  • Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • BAKE 50 minutes or until centre is almost set. Run a knife around the rim of pan to loosen the cake but allow to cool in the fridge for four hours before removing rim.

One Comment Add yours

  1. I love gingersnap crusts. Have you ever tried this with marscapone?

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s