Gingersnap Pie Crust Vegan Gluten Free And Oil Free Food

HOLIDAY GINGER SNAP CRUST

Holiday Ginger Snap Crust image

This is a tasty and flavorful twist to a regular graham cracker pie crust, and is great for the holidays. Tastes really good with cheesecake, especially pumpkin or sweet potato cheesecake. I love it, and I'm sure you'll love it too.

Provided by ProudMomma89

Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts

Time 50m

Yield 8

Number Of Ingredients 4

Ingredients

1 ½ cups crushed gingersnap cookies
⅓ cup brown sugar
6 tablespoons melted butter
12 gingersnap cookies, or as needed

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Mix crushed gingersnap cookies, brown sugar, and butter together in a bowl until well-combined. Press gingersnap mixture into the bottom of a springform pan. Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base so that they stand firmly.
Bake in the preheated oven until set, about 7 minutes. Cool completely.

Nutrition Facts : Calories 256.8 calories, Carbohydrate 32.1 g, Cholesterol 22.9 mg, Fat 14 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 6.8 g, Sodium 182.4 mg, Sugar 20.3 g

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