Gingersnap Cheesecake Crust Recipe - Allrecipes.com
  • READY IN 10 mins

Gingersnap Cheesecake Crust

Recipe by  

"A delicious crust for any cheesecake!"

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Ingredients Edit and Save

Original recipe makes 1 9-inch crust Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 10 mins
  • READY IN 10 mins

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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Nutrition

  • Calories
  • 173 kcal
  • 9%
  • Carbohydrates
  • 20.6 g
  • 7%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 10.1 g
  • 15%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 100 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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