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Holiday Ginger Snap Crust


"This is a tasty and flavorful twist to a regular graham cracker pie crust, and is great for the holidays. Tastes really good with cheesecake, especially pumpkin or sweet potato cheesecake. I love it, and I'm sure you'll love it too."
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50 m servings 257 cals
Original recipe yields 8 servings (1 pie crust)

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  • Prep

  • Cook

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Bake in the preheated oven until set, about 7 minutes. Cool completely.

Nutrition Facts

Per Serving: 257 calories; 14 g fat; 32.1 g carbohydrates; 1.4 g protein; 23 mg cholesterol; 182 mg sodium. Full nutrition

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Read all reviews 5
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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!

Cut butter; add ginger snaps; whole recipe x 1 1/2 for 10” pie

Only suggestion would be to increase the crushed gingersnaps by 50%.