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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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
30 mins
total:
50 mins
Servings:
8
Yield:
1 pie crust
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

Nutrition Facts

257 calories; protein 1.4g 3% DV; carbohydrates 32.1g 10% DV; fat 14g 22% DV; cholesterol 22.9mg 8% DV; sodium 182.4mg 7% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/25/2016
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 for this one. I pulsed a whole (5.25 oz) box of Anna's Ginger Thins in my food processor cut the butter to 5 tablespoons and pressed the mixture into four (big) ramekins (because I also made a pecan crust). Amidst the multi-tasking Thanksgiving prep I forgot to pre-bake the crusts before filling the ramekins so I just baked them at 350 (placed ramekins on a cookie sheet) until the filling was done. Next time I would pre-bake (to add crispiness) but everyone still enjoyed the unique twist on pumpkin pie. I didn't have any problems with excess grease but it may be because I used Anna's instead of a heavier gingersnap. I would love to try this crust with a Banana Cream Pie! Read More
(3)

Most helpful critical review

Rating: 3 stars
01/26/2016
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 difficult to cut through. Not sure I would use this recipe again. Taste was ok. Read More
(1)
10 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/25/2016
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 for this one. I pulsed a whole (5.25 oz) box of Anna's Ginger Thins in my food processor cut the butter to 5 tablespoons and pressed the mixture into four (big) ramekins (because I also made a pecan crust). Amidst the multi-tasking Thanksgiving prep I forgot to pre-bake the crusts before filling the ramekins so I just baked them at 350 (placed ramekins on a cookie sheet) until the filling was done. Next time I would pre-bake (to add crispiness) but everyone still enjoyed the unique twist on pumpkin pie. I didn't have any problems with excess grease but it may be because I used Anna's instead of a heavier gingersnap. I would love to try this crust with a Banana Cream Pie! Read More
(3)
Rating: 5 stars
12/16/2017
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! Read More
(1)
Rating: 3 stars
01/26/2016
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 difficult to cut through. Not sure I would use this recipe again. Taste was ok. Read More
(1)
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Rating: 5 stars
01/22/2020
I ve been making the Double Layer Pumpkin pie for years and always made a shortbread crust. This year I tried this recipe and my family went crazy over it (the sweetness of the filling is beautifully complimented with the spicy crust). My husband who typically only eats apple crisp after our holiday meal went for this every time! Read More
Rating: 5 stars
11/26/2019
It came out perfect. Read More
Rating: 5 stars
12/09/2019
Made no changes. Will definitely use again. Read More
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Rating: 4 stars
11/21/2017
Cut butter; add ginger snaps; whole recipe x 1 1/2 for 10 pie Read More
Rating: 5 stars
11/21/2016
Only suggestion would be to increase the crushed gingersnaps by 50%. Read More