Excellent! I usually use imported Swedish gingersnaps for the crusts on my pumpkin cheesecakes (which have placed 1st in competition), but I ran out. I made these instead (very thin) with the following adaptations to mimick the Swedish Imported ones: add 1/2 tsp ground cloves, and instead of 1TB ground ginger, I used 2 tsp ginger paste (bought from the produce section). These are excellent-just what I was looking for!

Reviewed On: Nov. 5, 2009