The traditional graham cracker pie crust has been given a delightful and flavorful makeover with this gingersnap pie crust, which is perfect for the holidays. This easy-to-make 3-ingredient pie crust adds a little spice to any kind of cheesecake, cream pie, or no-bake pie and looks lovely with entire gingersnaps lining the sides. You’ll adore it just as much as I do.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie crust |
Ingredients
- 1 (16 ounce) package gingersnap cookies
- ⅓ cup brown sugar
- 6 tablespoons unsalted butter, melted
Instructions
- Gather all ingredients.
- Allrecipes/Madhumita Sathishkumar
- 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.
- Allrecipes/Madhumita Sathishkumar
- Mix gingersnap crumbs, brown sugar, and melted butter together in a bowl until well combined.
- Allrecipes/Madhumita Sathishkumar
- Press mixture into the bottom of a 9-inch springform pan.
- Allrecipes/Madhumita Sathishkumar
- 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.
- Allrecipes/Madhumita Sathishkumar
- Bake in the preheated oven until set, about 7 minutes. Cool crust completely before filling.
Reviews
I made this recipe for Thanksgiving and had not accounted for how many hours it would take. By the time I was letting the cheesecake sit in the oven for an hour after turning it off, I fell asleep! And unfortunately, the top cracked like crazy. Maybe because I didn’t get it into the fridge soon enough. I did opt to make the crust out of gingersnaps and I think that really elevated the flavor of the whole cake. The final product was very flavorful and I would probably make it again, but would want to figure out how to avoid the cracking. Ultimately, I just covered the cracks with homemade whipped cream and a sprinkle of nutmeg. 😉
LISTEN TO THE REVIEWS! I made this with the recommended butter and 2 c of cookies and it still oozed butter out. Put asheet pan underneath! I baked crust at 300 for 5 min then baked with cheesecake. Easy to mold to the edges and wasn’t too hard after fully baking!
Good flavor but probably only 2 of the 6 Tbsp of butter were needed. I made it as written, and then after the initial bake I had to blot pools of excess butter off the crust before it was usable. The sides had completely slumped as they melted.
This is the second time I use this recipe and I love it! Always comes out delicious!
This is an annual 2x a year) crust, and it always is loved, filed with a swirled pumpkin cheesecake. Thank you for sharing! Lisa
I’ve been making the Double Layer Pumpkin pie for years and always made a shortbread crust. This year I tried this recipe and my family went crazy over it (the sweetness of the filling is beautifully complimented with the spicy crust). My husband who typically only eats apple crisp after our holiday meal went for this every time!
Made no changes. Will definitely use again.
It came out perfect.
My wife and I made this for Thanksgiving this year and it was awesome. We used it for our Pumpkin Pie Cheese Cake. The flavors went so well together!
Cut butter; add ginger snaps; whole recipe x 1 1/2 for 10” pie
For Thanksgiving this year, I made a Molasses-and-Spice Pumpkin Pie and I didn’t want to make a plain ol’ pie crust (I don’t enjoy making pie crusts), so after exploring LOTS of recipes, I opted for this one. I pulsed a whole (5.25 oz) box of Anna’s Ginger Thins in my food processor, cut the butter to 5 tablespoons, and pressed the mixture into four (big) ramekins (because I also made a pecan crust). Amidst the multi-tasking Thanksgiving prep, I forgot to pre-bake the crusts before filling the ramekins, so I just baked them at 350 (placed ramekins on a cookie sheet) until the filling was done. Next time I would pre-bake (to add crispiness), but everyone still enjoyed the unique twist on pumpkin pie. I didn’t have any problems with excess grease, but it may be because I used Anna’s instead of a heavier gingersnap. I would love to try this crust with a Banana Cream Pie!
Only suggestion would be to increase the crushed gingersnaps by 50%.
Lots of extra butter oozing through the cracks of my springform pan and onto the oven floor…smoking. Grrrr. And after baking the cheesecake for almost 1 hour, the crust was too hard and difficult to cut through. Not sure I would use this recipe again. Taste was ok.