This recipe is sized for a nine or ten inch cheesecake but the same crust can be used for a pie. It makes a terrific crust for a peach pie.
2 cups crushed gingersnaps
1/2 cup finely chopped nuts (optional)
1/4 cup brown sugar
4 tablespoons butter, melted
- Crush the gingersnaps. (The easiest way to create the crumbs is with a food processor.)
- Mix the crumbs with the optional nuts, brown sugar, and melted butter in a nine or ten-inch springform pan. Press the mixture into a crust across the bottom of the pan and up the sides.
- Put the crust in the refrigerator to set up while you prepare the filling.
Baker’s note: There is now a wide variety of springform pans to choose from: round, glass base, square, heart-shaped, rectangular, and silicone. We prefer the silicone pans with their leak proof seals, easy release, and easy clean-up. See all our springform pans.