For a richer flavor, consider using European-style butter with a higher fat content. If the crust crumbles easily after baking, try adding an extra tablespoon of melted butter to the crumb mixture. For a gluten-free option, use gluten-free gingersnap cookies. This crust can be prepared up to 2 days in advance. Store tightly wrapped at room temperature.
Holiday Gingersnap Pie Crust
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME20 mins
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SERVING8 People
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VIEWS48
Elevate your holiday dessert spread with this exquisitely spiced gingersnap pie crust. This stunning crust, adorned with whole gingersnaps, offers a delightful twist on the classic graham cracker crust, infusing warmth and festive cheer into every slice of cheesecake, cream pie, or no-bake delight.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate49 g
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Cholesterol23 mg
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Fiber1 g
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Protein2 g
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Saturated Fat8 g
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Sodium271 mg
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepAssemble all ingredients, ensuring butter is fully melted. (5 minutes)
02
StepPreheat oven to 375 degrees F (190 degrees C), positioning a rack in the center. (10 minutes)
03
StepSet aside 12-18 of the most visually appealing whole gingersnap cookies for the decorative border. Finely crush the remaining cookies until you yield approximately 1 1/2 cups of crumbs. A food processor works best, but a rolling pin and a sturdy bag will also suffice. (15 minutes)
04
StepIn a medium bowl, thoroughly combine the gingersnap crumbs, brown sugar, and melted butter until the mixture resembles wet sand and is evenly moistened. (5 minutes)
05
StepFirmly press the gingersnap mixture into the bottom of a 9-inch springform pan, creating an even and compact base. (10 minutes)
06
StepCarefully arrange the reserved whole gingersnap cookies upright around the inner edge of the springform pan, pressing them gently into the base. Overlap slightly, if needed, to ensure stability and create a visually appealing border. (10 minutes)
07
StepBake in the preheated oven until the crust is fragrant and set, approximately 7 minutes. (7 minutes)
08
StepAllow the crust to cool completely in the pan on a wire rack before adding your desired filling. This is crucial for maintaining the crust's structural integrity. (60 minutes)
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RECIPE REVIEWS
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Please Rate
Cielo Rohan
May 19, 2025The crust was a bit crumbly, but it still tasted amazing. Next time, I'll make sure to press the mixture in really firmly.
Donald Lubowitz
Mar 22, 2025My kids enjoyed helping me arrange the cookies around the edge of the pan. It's a fun activity to do together.
Don Nolan
Feb 12, 2025This recipe is a keeper! I've already made it several times with different fillings, and it's always a hit.
Francesco Christiansen
Dec 22, 2024I used a gluten-free gingersnap cookie, and it worked perfectly! Great for those with dietary restrictions.
Cary Franey
Dec 3, 2024I loved the flavor combination of the gingersnap crust with a creamy pumpkin pie filling. Perfect for Thanksgiving!
Cara Larson
Nov 30, 2024The crust was too sweet for my taste. I think I'll reduce the amount of brown sugar next time.
Gladys Padberg
Nov 24, 2024This crust was so easy to make, and it added such a festive touch to my cheesecake!