Gingersnap Crust Recipe


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

  1. Crush the gingersnaps. (The easiest way to create the crumbs is with a food processor.)
  2. 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.
  3. 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

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