![Gingersnap Cheesecake Crust in red fluted dish](https://cdn.statically.io/img/www.allrecipes.com/thmb/R4tOH0l5NRDX56AYmaui-XKWDko=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Terrimchugh_gingersnapcheesecakecrust4x3-5f159024d1594a519aa02abeb8def529.jpg)
Ingredients
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1 ½ cups gingersnap cookie crumbs
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⅓ cup white sugar
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5 tablespoons unsalted butter, melted
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⅛ teaspoon salt
Directions
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Grease a 9-inch springform pan.
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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.
Nutrition Facts (per serving)
173 | Calories |
10g | Fat |
21g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 173 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 5g | 27% |
Cholesterol 19mg | 6% |
Sodium 100mg | 4% |
Total Carbohydrate 21g | 7% |
Dietary Fiber 0g | 1% |
Total Sugars 14g | |
Protein 1g | 2% |
Calcium 6mg | 0% |
Iron 1mg | 3% |
Potassium 15mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.