Holiday Ginger Snap Crust

  • Recipe By
  • Published Jun 20th
  • Ready In50m
  • Servings8
  • Calories257
This is a tasty and flavorful twist to a regular graham cracker pie crust, and is great for the holidays. Tastes really good with cheesecake, especially pumpkin or sweet potato cheesecake. I love it, and I'm sure you'll love it too.

Holiday Ginger Snap Crust Ingredients

The following are the ingredients needed to make delicious Holiday Ginger Snap Crust for 8 servings:

  • 1 1/2 cups crushed gingersnap cookies
  • 1/3 cup brown sugar
  • 6 tablespoons melted butter
  • 12 gingersnap cookies, or as needed

Holiday Ginger Snap Crust Cooking Instructions

  • Prep10m
  • Cook10m
  • Ready In50m

To cook Holiday Ginger Snap Crust, you need about 10 minutes of preparation time. The time needed to cook this Holiday Ginger Snap Crust is about 10 minutes , and you can serve your Holiday Ginger Snap Crust within 50 minutes . The following are the steps to cook Holiday Ginger Snap Crust easily:

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Mix crushed gingersnap cookies, brown sugar, and butter together in a bowl until well-combined. Press gingersnap mixture into the bottom of a springform pan. Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base so that they stand firmly.
  3. 3 Bake in the preheated oven until set, about 7 minutes. Cool completely.

Nutrition Facts

Per Serving: 257 calories; 14 grams of fat; 32.1 grams of carbohydrates; 1.4 gram of protein; 23 milligrams of cholesterol; 182 milligrams of sodium.

  1. Dec 16th 2017

    My wife and I made this for Thanksgiving this year and it was awesome. We used it for our Pumpkin Pie Cheese Cake. The flavors went so well together!

  2. Nov 20th 2017

    Cut butter; add ginger snaps; whole recipe x 1 1/2 for 10” pie

  3. Nov 25th 2016

    For Thanksgiving this year, I made a Molasses-and-Spice Pumpkin Pie and I didn't want to make a plain ol' pie crust (I don't enjoy making pie crusts), so after exploring LOTS of recipes, I o ...

  4. Nov 21st 2016

    Only suggestion would be to increase the crushed gingersnaps by 50%.

  5. Jan 26th 2016

    Lots of extra butter oozing through the cracks of my springform pan and onto the oven floor...smoking. Grrrr. And after baking the cheesecake for almost 1 hour, the crust was too hard and ...