This recipe contains gluten free notes.
- 1 1/2 cups gingersnap cookie crumb (GF use GF gingersnaps)
- 1/4 cup butter, melted
- Preheat oven at 350F. Grease a 9-inch spring form pan. Line bottom and side with parchment paper. Set aside.
- Make the crust by mixing all the crust ingredients together with a fork. Press the mixture onto the bottom of the spring form pan. Bake crust for 15 minutes. Set aside to cool completely.
Gooseberries Fresh Food Market