Ingredients50 m servings 257 cals
- Preheat oven to 375 degrees F (190 degrees C).
- Mix crushed gingersnap cookies, brown sugar, and butter together in a bowl until well-combined. Press gingersnap mixture into the bottom of a springform pan. Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base so that they stand firmly.
- Bake in the preheated oven until set, about 7 minutes. Cool completely.
Per Serving: 257 calories; 14 g fat; 32.1 g carbohydrates; 1.4 g protein; 23 mg cholesterol; 182 mg sodium. Full nutrition
ReviewsRead all reviews 5
For Thanksgiving this year, I made a Molasses-and-Spice Pumpkin Pie and I didn't want to make a plain ol' pie crust (I don't enjoy making pie crusts), so after exploring LOTS of recipes, I opted...
Lots of extra butter oozing through the cracks of my springform pan and onto the oven floor...smoking. Grrrr. And after baking the cheesecake for almost 1 hour, the crust was too hard and diff...
My wife and I made this for Thanksgiving this year and it was awesome. We used it for our Pumpkin Pie Cheese Cake. The flavors went so well together!