A delicious crust for any cheesecake!

Gallery

Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
8
Yield:
1 9-inch crust
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • Stir together the gingersnap crumbs, melted butter, sugar, and salt in a bowl. Press onto the bottom and 1 inch up the sides of a buttered 9-inch springform pan. Fill right away or chill up to 2 hours.

    Advertisement

Cook's Notes:

You'll need about 5 ounces of gingersnaps to get 1 1/2 cups of crumbs.

Grind the cookies in a food processor or place them in a heavy-duty zipper bag and use a rolling pin to crush them into fine crumbs.

Nutrition Facts

173 calories; protein 0.8g 2% DV; carbohydrates 20.6g 7% DV; fat 10.1g 16% DV; cholesterol 19.1mg 6% DV; sodium 100.2mg 4% DV. Full Nutrition
Advertisement

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/23/2018
I think i should have baked the crust before using it for my banana cheesecake. It came out sort of smushy...is that a word?? Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/23/2018
I think i should have baked the crust before using it for my banana cheesecake. It came out sort of smushy...is that a word?? Read More
Rating: 4 stars
01/02/2015
Goes well with cheesecake recipe...it's great to serve during the holidays Read More
Advertisement