Prep Time::10 mins
Total Time::10 mins
Servings::8
Yield::1 9-inch crust
Ingredients
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1 ½ cups gingersnap cookie crumbs
⅓ cup white sugar
5 tablespoons unsalted butter, melted
⅛ teaspoon salt
Directions
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.
Tips
You'll need about 5 ounces of gingersnaps to get 1 1/2 cups of crumbs. Grind the cookies in a food processor or place them in a heavy-duty resealable bag and use a rolling pin to crush them into fine crumbs.