Description
An ultra-creamy, vanilla-infused cheesecake with a buttery gingersnap crust, topped with a crisp, caramelized sugar layer—perfect for any occasion!
Ingredients
Scale
- 1 ½ cups gingersnap cookies, crushed
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 teaspoons vanilla bean paste
- ½ cup heavy cream
- 3 large eggs
- 1 tablespoon cornstarch
- ¼ cup superfine sugar
- Fresh raspberries (optional)
- Mint leaves (optional)
Instructions
- Preheat oven to 325°F (163°C) and line a 9-inch springform pan with parchment paper.
- Mix crushed gingersnaps, sugar, salt, and melted butter, then press into the pan.
- Bake crust for 10 minutes and let cool.
- Beat cream cheese and sugar until smooth. Add vanilla, heavy cream, and cornstarch.
- Mix in eggs one at a time, then pour filling over cooled crust.
- Wrap pan in foil and place in a roasting pan with hot water.
- Bake for 50-55 minutes, then cool in the oven for 1 hour.
- Refrigerate for at least 6 hours.
- Sprinkle superfine sugar over the top and caramelize with a kitchen torch.
- Let sugar harden for 5 minutes before serving.
Notes
For a fun twist, try a chocolate crust or swirl in raspberry puree before baking!
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 140mg
Keywords: cheesecake, brûlée, caramelized sugar, dessert, creamy, vanilla