PUMPKIN DIP WITH GINGER SNAP COOKIES RECIPES

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HOLIDAY GINGER SNAP CRUST RECIPE | ALLRECIPES



Holiday Ginger Snap Crust Recipe | Allrecipes image

This is a tasty and flavorful twist to a regular graham cracker pie crust, and is great for the holidays. Tastes really good with cheesecake, especially pumpkin or sweet potato cheesecake. I love it, and I'm sure you'll love it too.

Provided by ProudMomma89

Categories     Crumb Pie Crusts

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 1 pie crust

Number Of Ingredients 4

1 ½ cups crushed gingersnap cookies
⅓ cup brown sugar
6 tablespoons melted butter
12 gingersnap cookies, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix crushed gingersnap cookies, brown sugar, and butter together in a bowl until well-combined. Press gingersnap mixture into the bottom of a springform pan. Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base so that they stand firmly.
  • Bake in the preheated oven until set, about 7 minutes. Cool completely.

Nutrition Facts : Calories 256.8 calories, CarbohydrateContent 32.1 g, CholesterolContent 22.9 mg, FatContent 14 g, FiberContent 0.4 g, ProteinContent 1.4 g, SaturatedFatContent 6.8 g, SodiumContent 182.4 mg, SugarContent 20.3 g

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