Holiday Gingersnap Pie Crust
A gingersnap pie crust is perfect for holiday pies or cheesecakes, providing a bit more taste than plain old graham crackers, but just as easy to make!
Ingredients
Method
- Gather all ingredients.
- Preheat the oven to 375 degrees F (190 degrees C).
- Set aside 12 to 18 whole gingersnap cookies. Crush remaining cookies until you have 1 1/2 cups fine crumbs. Reserve any remaining cookies for another use.
- Mix gingersnap crumbs, brown sugar, and melted butter together in a bowl until well combined.
- Press mixture into the bottom of a 9-inch springform pan.
- Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base and overlapping slightly if necessary, so that they stand firmly.
- Bake in the preheated oven until set, about 7 minutes. Cool crust completely before filling.
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