Gingersnap Cheesecake Crust
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Ingredients10 m servings 173
Original recipe yields 8 servings (1 9-inch crust)
- 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.
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- 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.
Per Serving: 173 calories; 10.1 20.6 0.8 19 100 Full nutrition
ReviewsRead all reviews 2
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??