Gingersnap Cheesecake Crust

4.5
(4)

This gingersnap crust is a delicious crust for any cheesecake!

Gingersnap Cheesecake Crust in red fluted dish
3
3
Prep Time:
10 mins
Total Time:
10 mins
Servings:
8
Yield:
1 9-inch crust

Ingredients

  • 1 ½ cups gingersnap cookie crumbs

  • cup white sugar

  • 5 tablespoons unsalted butter, melted

  • teaspoon salt

Directions

  1. Grease a 9-inch springform pan.

  2. Combine gingersnap crumbs, sugar, melted butter, and salt in a bowl. Press onto the bottom and 1 inch up the sides of the prepared pan. Fill right away or chill crust for up to 2 hours.

Tips

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 resealable bag and use a rolling pin to crush them into fine crumbs.

Nutrition Facts (per serving)

173 Calories
10g Fat
21g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 173
% Daily Value *
Total Fat 10g 13%
Saturated Fat 5g 27%
Cholesterol 19mg 6%
Sodium 100mg 4%
Total Carbohydrate 21g 7%
Dietary Fiber 0g 1%
Total Sugars 14g
Protein 1g 2%
Calcium 6mg 0%
Iron 1mg 3%
Potassium 15mg 0%

* 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.