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This delicious Blueberry Cheesecake with Gingersnap Crust recipe has 3 parts to it. There is the blueberry, syrupy jam, the slightly zesty gingerbread crust, and the creamy cheesecake. This is a super elegant dessert, perfect for any special occasion.

My oldest daughter actually designed this recipe for Blueberry Cheesecake With Gingersnap Crust. She would make it every year for my birthday! This is still my favorite cheesecake ever. This year my daughter requested it for her birthday also.

Blueberry Cheesecake With Gingersnap Crust is actually a very healthy dessert. It is low in carbs and high in B vitamins and minerals. The gingersnap crust adds a bit of tangy sweetness. Homemade stovetop blueberry jam is a great compliment to the creamy cheesecake. I also use some graham crumbs with the gingersnap crumbs for the base. We found that just gingernap crumbs alone for the base overpower the delicate cheesecake taste. The sour cream added to the cheesecake batter causes the creamiest texture and makes it better for freezing.

History of Cheesecake

By the 5th Centure BC, ancient Greeks made the earliest known cheesecakes. These consisted of patties of fresh cheese mixed with flour and honey and cooked. In the first English cookbook, which was written in 1390, there were multiple recipes for cheesecake that had eggs and various different flavors. This love of cheesecake came to America with the British. By the 19th Century, cheesecake began to be flavored with vanilla, lemon, or other mild flavors. Cream cheese replaced the traditional curd cheese used in cheesecakes in the 1930’s. This transformed cheesecake! Cream cheese rendered the cheesecakes creamier, richer, and even more delicious! This is when the famous New York Cheesecake was born.

Ingredients for Blueberry Cheesecake with Gingersnap Crust

• Blueberries: Can use fresh or frozen. I have always used frozen since that’s what I have on hand.
• Sugar: A bit for the crust, a bit in the blueberry jam, and for the cheesecake batter.
• Lemon juice:For the blueberry jam, it keeps the blueberries a vibrant color.
• Cornstarch:The thickener for the jam.
• Graham Cracker crumbs: For the crust.
• Gingersnap cookie crumbs: For the crust.
• Butter:Just a small amount to help the crumbs stick together for the crust.
• Cream Cheese: Of course, this is cheesecake, after all.
• Sour Cream: This adds extra creaminess to the cheesecake and helps it keep a good texture when freezing.
• Flour:
• Vanilla Extract:
• Eggs:

Method of Making Blueberry Cheesecake With Gingersnap Crust

To Make the Blueberry Jam

1. In a small saucepan, combine the blueberries, 2 Tablespoons of sugar, and the lemon juice.
2. Cook this on medium until the blueberries just start to release their juices.
3. Mix the cornstarch and water and add to the blueberries.
4. Continue stirring until this mixture boils and thickens.
5. Remove from heat and use an immersion blender or regular blender to blend the jam mixture.
6. Chill half of this jam mixture in the freezer while getting the rest of the cheesecake ready. I always use half in the cheesecake and the other half to add to individual slices when serving, as desired.

For the Crust

1. In a food processor, crush about 15 gingersnap cookies, it should be about 1/2 cup of crumbs.
2. In a medium bowl, mix the crushed gingersnaps with the graham crumbs, sugar, and 2 Tablespoons of melted butter..
3. Line the bottom of a 9″ springform pan with parchment paper.
4. Press the crumb mixture onto the bottom of the springform pan.
5. Wrap the outside of the pan with aluminum foil.
6. Bake at 350°F for 10 minutes. (no need to cool before pouring the cream cheese batter in)

For the Cheesecake

1. In a large bowl, beat the cream cheese, sugar, sour cream, flour, vanilla extract and eggs.
2. Continue beating for about 2 minutes.
3. It’s okay if there are some lumps in the mixture, they will disappear once it’s baked.
4. Pour the cheesecake mixture onto the crust.
5. Drizzle the chilled blueberry jam over the cheesecake.
6. Cut through the batter with a knife to make a design or swirls.
7. Bake at 350°F for 1 hour (not convection).
8. To tell if it is done, give the oven a shake. If the entire cheesecake wobbles, it needs another 10-15 minutes. If only the center wobbles and the outside 2 inches remain still, plus it feels dry to the touch, your cheesecake is done.
9. Cool on a wire rack for 10 minutes.
10. Run a knife around the edge of the pan to loosen. Remove the outside of the springform.
11. Cool for another hour.
12. Wrap and refrigerate for at least 8 hours, but 24 hours is even better.

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Other Cheesecake Recipes to Try

Black Forest Cheesecake Cake

Mint Chocolate Cheesecake Cake

Blueberry Cheesecake with Gingersnap Crust

This delicious Blueberry Cheesecake with Gingersnap Crust recipe has 3 parts to it. There is the blueberry, syrupy jam, the slightly zesty gingerbread crust, and the creamy cheesecake. This is a super elegant dessert, perfect for any special occasion.

Author:RebekahCooking Method:BakedCuisine:EuropeanCourses:Dessert, SnackRecipe Keys:CheesyHomemadeSweets

Print Recipe

Pin RecipeBaked

Prep Time20 minsCook Time60 minsRest Time70 minsTotal Time2 hrs 30 minsDifficulty:IntermediateServings:12Calories:458Best Season:Suitable throughout the year

Ingredients

Servings

Blueberry Jam

• 3 cup Blueberries (fresh or frozen)
• ¹⁄₂ cup Sugar
• 2 tbsp Lemon Juice
• 4 tsp Cornstarch
• 2 tbsp Cold Water

Crust

• ¹⁄₂ cup Gingersnap crumbs
• ¹⁄₂ cup Graham crumbs
• 2 tbsp Sugar
• 2 tbsp Butter (melted)

Cheesecake

• 3 package Cream Cheese (8 oz each pck, softened)
• 1 cup Sugar
• 1 cup Sour Cream
• 2 tbsp Flour
• 2 tsp Vanilla Extract
• 4 Eggs

Instructions

Video

OffOn

Blueberry Jam

1. In a small saucepan, combine the blueberries, 1/2 cup sugar, and lemon juice.

2. Cook on medium heat until the blueberries start to release their juices.

3. In a small bowl, mix the cornstarch and water.

   Add this to the blueberries, stirring until it boils and thickens.

4. Remove from heat and use an immersion blender or regular blender to blend up the blueberries into a puree.

5. Chill half of the mixture in the freezer while preparing the cheesecake. Around 15 minutes.

   Once the other half has cooled, save it in a sealed container in the refrigerator for use as a topping for the cheesecake.

For the Crust

1. In a food processor, crush about 15 gingersnap cookies, it should be about 1/2 cup.

   

2. Mix the crushed gingersnaps with the graham crumbs, sugar and melted butter.

3. Line the bottom of a 9" springform pan with parchment paper.

   

4. Press the crumb mixture onto the bottom of the springform pan.

   

5. Wrap the outside of the pan with aluminum foil.

   

6. Bake at 350°F for 10 minutes. (no need to cool it before pouring the cheesecake batter in)

For the Cheesecake

1. In a large bowl, beat the softened cream cheese, sugar, sour cream, flour, vanilla extract, and eggs.

   Continue beating for about 2 minutes. (it's okay if there are some lumps in the mixture, they will disappear once it's baked)

   

2. Pour the cheesecake mixture onto the crust.

3. Drizzle the chilled blueberry jam over the cheesecake. Cut through the batter with a knife to make a design or swirls.

   

4. Bake at 350°F for 1 hour (not convection). To tell if it is done, give the oven a shake. If the entire cheesecake wobbles, it needs another 10-15 minutes. If only the center wobbles and the outside 2 inches remain still, plus it feels dry to the touch, your cheesecake is done.

5. Cool on a wire rack for 10 minutes.

   Run a knife around the edge of the pan to loosen.

   Cool for 1 hour longer.

   Wrap and refrigerate for at least 8 hours, 24 hours is even better.

   

Nutrition Facts

Servings 12

---

Amount Per Serving

Calories 458kcal

Calories from Fat 247kcal

% Daily Value *

Total Fat 28g44%

Saturated Fat 14.6g73%

Trans Fat 0.08g

Cholesterol 280mg94%

Sodium 354mg15%

Total Carbohydrate 35g12%

Dietary Fiber 1.5g6%

Sugars 25g

Protein 8.7g18%

---

Vitamin A 46 IU

Calcium 12 mg

Iron 12 mg

Thiamin 14 mg

Riboflavin 25 mg

Folate 14 mcg

Vitamin B12 63 mcg

Pantothenic Acid 18 mg

Phosphorus 21 mg

Zinc 11 mcg

Selenium 23 mg

Copper 12 mg

Manganese 19 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

After many years of making various kinds of cheesecakes, I have found this method of preparing the springform pan. Covering it with aluminum foil helps the cheesecake cook evenly and slowly.

Do not open the oven while the cheesecake is baking.

Do not overbake.

Use room temperature ingredients to ensure proper blending.

To slice the cheesecake neatly, dip a knife in hot water before slicing.