Gingersnap Cheesecake Crust

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KRIS10JOY7 0

"A delicious crust for any cheesecake!"

Ingredients

10 m servings 173 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 10.1 g
  • 15%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  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.

Footnotes

  • 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.
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Reviews

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