Gingersnap Crust Recipe

Gingersnap Crust

From ahebert 13 years ago

This crust is great for pumpkin pie, cheesecake, sweet potato pie, or anything really. I use this as the crust for my pumpkin pie, YUM!

Take the gingersnaps and crush them into tiny pieces, either food processot or simply beating the crap out of them in a plastic bag :), you will need about 1 3/4 cups.
Combine gingersnaps, sugar and melted butter in a medium mixing bowl.
Transfer to a 9-inch springform pan fo cheesecake or a 9-inch pie-pan for a pie.
For a cheesecake, pre-bake crust in a preheated at 325F for 15 mins and let cool slightly before adding cheesecake mixture.
For a pie, put crust mixture in pie dish and spread and pressing mixture evenly about 1-inch up the sides of the dish. Bake as directed for pie (I usually bake at 425F for 15 mins and lower to 350F for 35 mins or until an inserted knife comes out clean).

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BMikel 13 years ago
to be honest i have tried it and i really loved it even my friends came and tasted it :)
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" It was excellent "
keni ate it and said...
I do this, too...so I can confidently say this is great recipe... I do use brown sugar, most of the time, but both are great. Nice post!
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ahebert Southfield, MI

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Reviewed by 1 people

I do this, too...so I can confidently say this is great recipe... I do use brown sugar, most of the time, but both are great. Nice post!

keni in Sweet Home loved it