Directions:
- Heat oven to 350°F In a medium bowl, combine the ground gingersnaps and butter. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the side of a 9-inch springform pan.
- Using an electric mixer, beat the cream cheese and 1 cup of the sugar until smooth. Beat in the eggs, one at a time. Beat in 1/2 cup of the sour cream and 1 teaspoon of the vanilla.
- Pour the mixture into the crust and bake until just set, 40 to 45 minutes.
- Meanwhile, in a small bowl, combine the remaining 1 1/2 cups of sour cream, 1/4 cup of sugar, and 1 teaspoon of vanilla. Spread over the hot cheesecake and bake until set, 3 to 5 minutes more. Let cool in the pan, then refrigerate for at least 4 hours. Run a knife around the edge of the cheesecake before unmolding.
- Spread the preserves over the cheesecake before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 646.9 Kcal (2708 kJ) | ||
| Calories from fat | 341.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.9g | 58% | |
|---|---|---|---|
| Cholesterol | 127.12mg | 42% | |
| Sodium | 519.36mg | 22% | |
| Potassium | 378.19mg | 8% | |
| Total Carbs | 69.11g | 23% | |
| Sugars | 31.14g | 125% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 9.66g | 19% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.7mg | 21% | |
| Calcium | 162.2mg | 16% | |
| Amount Per 100 g | |||
| Calories | 331.25 Kcal (1387 kJ) | ||
| Calories from fat | 174.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.41g | 58% | |
|---|---|---|---|
| Cholesterol | 65.09mg | 42% | |
| Sodium | 265.94mg | 22% | |
| Potassium | 193.66mg | 8% | |
| Total Carbs | 35.39g | 23% | |
| Sugars | 15.95g | 125% | |
| Dietary Fiber | 0.61g | 5% | |
| Protein | 4.95g | 19% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 1.9mg | 21% | |
| Calcium | 83.1mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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