Gingersnap Cheesecake Crust

Name: Gingersnap Cheesecake Crust
Total time: 120 min
Yield: 8 Portions
Ingredients: 1 ½ cups gingersnap cookie crumbs; 🍚 ⅓ cup white sugar; 🧈 5 tablespoons unsalted butter, melted; 🧂 ⅛ teaspoon salt

Coût $5, économiser $10

Source: Recommended by CookPal

120 Min
8 Portions
$5

Gingersnap Cheesecake Crust

Coût $5, économiser $10

Source: Recommended by CookPal

120 Min
8 Portions
$5

INGRÉDIENTS

Crust
- 1 ½ cups gingersnap cookie crumbs
- 🍚 ⅓ cup white sugar
- 🧈 5 tablespoons unsalted butter, melted
- 🧂 ⅛ teaspoon salt

ÉTAPES

Grease a 9-inch springform pan.

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.

NUTRIMENTS

Par portion

🔥

173

Calories

1
Protéines
21
Glucides
10
Graisses

💡 For a stronger gingersnap flavor, use freshly crushed cookies.If you don't have gingersnap cookies, biscoff or graham crackers can be a substitute.Chill the crust before filling to ensure it stays firm during baking.Use parchment paper to easily remove the crust once set.