It would not be Thanksgiving for my husband if we did not make his favorite cheesecake. That being said, this would make a great dessert for the holiday season in general or for a dinner party where you want to impress your friends and family with a dessert that seems complicated but is pretty simple to put together. Plus, it always turns out absolutely delicious!
Cheesecake with a Graham Cracker + Gingersnap Crust
1.5 cups ground gingersnap cookies
1.5 cups ground graham crackers
1/2 cup unsalted butter
3 8-ounce bars cream cheese, at room temperature
1 1/4 cups sugar
2 large eggs
2 cups sour cream
2 teaspoons pure vanilla extract
Heat oven to 350° F.
Add graham crackers and gingersnap cookies to a food processor, and pulse until well-ground.
Melt the butter in a small saucepan over low heat.
In a medium bowl, combine the ground gingersnaps and graham crackers with the melted 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 ½ 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.
While the cheesecake is baking, combine the remaining 1 ½ cups of sour cream, ¼ cup of sugar, and 1 teaspoon of vanilla in a bowl. Set aside.
When the cheesecake is just set, spread the sour cream mixture over the hot cheesecake and pop back into the oven to bake for an additional 3 to 5 minutes.
Remove the cheesecake from the oven and let cool in the pan, then refrigerate for at least 4 hours.
When ready to serve, run a knife around the edge of the cheesecake before unmolding from the springform pan.
Recipe slightly adapted from Real Simple.