Gingersnap Cookie Cheesecake Crust |
|
 |
Prep Time: 8 Minutes Cook Time: 12 Minutes |
Ready In: 20 Minutes Servings: 10 |
|
An excellent way to use extra ginger snaps! Very simple too... Ingredients:
2 cups gingersnap cookies, finely crumbled |
6 tablespoons unsalted butter, melted |
Directions:
1. Preheat oven to 350°F
2. Stir cookie crumbs and butter in medium bowl until evenly moistened.
3. Press mixture onto bottom of 9-inch-diameter removable-bottom cheesecake pan.
4. Bake crust until deep golden, about 12 minutes.
5. Cool completely.
6. Now you can put in whatever cheesecake filling you like!
|
|