A gingersnap pie crust is perfect for holiday pies or cheesecakes, providing a bit more taste than plain old graham crackers, but just as easy to make!
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
365 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Set aside 12 to 18 whole gingersnap cookies. Crush remaining cookies until you have 1 1/2 cups fine crumbs. Reserve any remaining cookies for another use.
Step 3
Mix gingersnap crumbs, brown sugar, and melted butter together in a bowl until well combined. Press mixture into the bottom of a 9-inch springform pan.
Step 4
Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base and overlapping slightly if necessary, so that they stand firmly.
Step 5
Bake in the preheated oven until set, about 7 minutes. Cool crust completely before filling.
