Gingersnap Crust Recipe

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Gingersnap Crust Recipe

 

This recipe is sized for a nine or ten inch cheesecake but the same crust

can be used for a pie. It makes a terrific crust for a peach pie.

 

2 cups crushed gingersnaps

1/2 cup finely chopped nuts (optional) I use them

1/4 cup brown sugar

4 tablespoons butter or margarine, melted

Crush the gingersnaps. (The easiest way to create the crumbs is with a food

processor.)

 

Mix the crumbs with the optional nuts, brown sugar, and melted butter in a

nine or ten-inch spring foam Press the mixture into a crust across the

bottom of the pan and up the sides.

Put the crust in the refrigerator to set up while you prepare the filling you

want to use..