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Gingersnap Cheesecake Crust

Rated as 4.33 out of 5 Stars

"A delicious crust for any cheesecake!"
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10 m servings 173
Original recipe yields 8 servings (1 9-inch crust)


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  1. 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.


  • 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

Per Serving: 173 calories; 10.1 20.6 0.8 19 100 Full nutrition

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I think i should have baked the crust before using it for my banana cheesecake. It came out sort of that a word??

Goes well with cheesecake's great to serve during the holidays