Gingersnap Cheesecake Crust


"A delicious crust for any cheesecake!"
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10 m servings 173 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • 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.


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

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