• 9 Ratings

This cheesecake won't keep you in the kitchen for hours, but it does take time to chill. Make it the night before so it has plenty of time to set.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. For crust, place 30 cookies in a food processor; cover and process until fine. Add 1 tablespoon sugar and butter; process until combined. Press mixture into the bottom and 1 1/2 inches up the sides of a 9-inch springform pan; set aside.

  • For filling, in a large bowl beat cream cheese, 1/2 cup sugar, 1/2 cup brown sugar, and flour with an electric mixer until smooth. Beat in 1/2 cup cider just until combined. Stir in eggs, candied ginger, and fresh ginger. Pour into crust-lined pan. Arrange gingersnap cookies over top. Place on a rimmed baking sheet. Bake for 45 to 50 minutes or until edges puff and center appears nearly set.

  • Cool in pan on a wire rack for 15 minutes. Use a knife to loosen sides of cheesecake from sides of pan. Cool 30 minutes more. Remove sides of pan. Cool completely. Cover and chill 3 to 4 hours before serving.

  • For glaze, place remaining cider, cranberries, and remaining 1/4 cup sugar in a small saucepan. Bring to boiling, stirring to dissolve sugar; reduce heat. Boil gently, uncovered, for 25 minutes or until syrupy. Cool. Spoon over top of cheesecake and garnish with sage.

Nutrition Facts

463 calories; 27 g total fat; 14 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 119 mg cholesterol; 369 mg sodium. 286 mg potassium; 51 g carbohydrates; 1 g fiber; 32 g sugar; 6 g protein; 0 g trans fatty acid; 980 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 37 mcg folate; 0 mcg vitamin b12; 94 mg calcium; 3 mg iron;


9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1