For an extra layer of flavor, try adding a pinch of ground cinnamon or nutmeg to the crust mixture. If you don't have a springform pan, a standard pie dish can also be used. Pulse gingersnaps in a food processor for even and fine crumbs.
Gingersnap Cheesecake Crust
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PREP TIME10 mins
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COOK TIME0 mins
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TOTAL TIME10 mins
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SERVING8 People
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VIEWS12
Elevate your cheesecake with a symphony of warm spice! This gingersnap crust delivers a delightful counterpoint to creamy fillings, offering a crisp, aromatic base that's both simple to create and utterly irresistible.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol19 mg
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Fiber0 g
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Protein1 g
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Saturated Fat5 g
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Sodium100 mg
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Sugar14 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat and Prep: Lightly grease a 9-inch springform pan. This ensures easy release and prevents sticking. (Prep time: 5 minutes)
02
StepCombine Dry Ingredients: In a medium bowl, thoroughly combine the gingersnap cookie crumbs, granulated sugar, and salt. Ensure even distribution for a consistent flavor profile. (Prep time: 3 minutes)
03
StepIncorporate Butter: Pour the melted butter into the dry ingredients. Mix well until the mixture resembles wet sand. All crumbs should be moistened with butter. (Prep time: 2 minutes)
04
StepPress into Pan: Press the crumb mixture firmly and evenly onto the bottom and approximately 1 inch up the sides of the prepared springform pan. Use the bottom of a measuring cup or your fingers to create a compact and uniform crust. (Prep time: 7 minutes)
05
StepChill (Optional): For a firmer crust, chill in the refrigerator for at least 30 minutes, or up to 2 hours, before filling. This helps the crust set and prevents it from becoming soggy. (Chill time: 30 minutes - 2 hours)
06
StepBake (Optional): For a golden, toasted flavor bake crust in a preheated 350°F (175°C) oven for 8-10 minutes, before filling. Let cool before filling. (Bake time: 8-10 minutes)
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Boyd Haley
Jul 1, 2025I chilled the crust for the full 2 hours, and it held up beautifully. No soggy bottom!
Estevan Tillman
Jun 20, 2025This crust was the perfect complement to my lemon cheesecake! The gingersnap flavor was just right—not too overpowering.
Zackary Mitchell
Jun 15, 2025I added a touch of cinnamon, as suggested, and it was a huge hit! Thanks for the tip!