This gingersnap crust is a delicious crust for any cheesecake!
Ingredients
- ½ cups gingersnap cookie crumbs: 1 piece
- white sugar: 0.33333 cup
- unsalted butter: 5 Tbsp (melted)
- salt: 0.125 tsp
Metric Conversion
Stages of cooking
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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.
