Gingersnap Crusted Raspberry Swirl Cheesecake

Gingersnap Crusted Raspberry Swirl Cheesecake is a delectable dessert that combines the spicy crunch of gingersnaps with the sweet tang of raspberries. This dessert is perfect for any occasion and is sure to impress your guests.
To make this delicious dessert, you will need the following ingredients:

For the crust:

- 2 cups gingersnap crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted

For the cheesecake filling:

- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup raspberry puree

For the raspberry swirl:

- 1/2 cup raspberry puree
- 2 tbsp granulated sugar
To start, preheat your oven to 325°F. In a mixing bowl, combine the gingersnap crumbs, sugar, and melted butter. Mix well and press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
Next, prepare the cheesecake filling. In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and beat until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and raspberry puree.
Pour the cheesecake filling over the cooled crust. In a small bowl, mix together the raspberry puree and sugar for the swirl. Drop spoonfuls of the raspberry mixture onto the cheesecake filling and swirl with a knife.
Bake the cheesecake for 50-60 minutes or until the center is set. Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours or overnight.
When ready to serve, remove the cheesecake from the pan and slice into portions. The gingersnap crust adds a spicy crunch to the creamy cheesecake filling, while the raspberry swirl adds a sweet and tangy burst of flavor. This dessert is perfect for any occasion and is sure to impress your guests.
Type: Dessert
Main ingredients: Gingersnap crumbs, cream cheese, raspberry puree.