ix for topping.
Combine gingersnap crumbs, and remaining cake mix
Preheat oven to 350\u00b0.
Lightly butter 10-inch pie plate. Combine cookie crumbs, sugar, nuts and orange peel.
Drizzle butter over crumb mixture.
Stir until all crumbs are moistened.
Press firmly in pie plate; bake for 10 minutes until lightly brown. Cool.
ith colored sugar and a gingersnap cookie.
f prepped pan; place on cookie sheet; bake for 8-10
Stir together the gingersnap crumbs, melted butter, sugar, and salt in a bowl. Press onto the bottom and 1 inch up the sides of a buttered 9-inch springform pan. Fill right away or chill up to 2 hours.
hilled cheesecake. Sprinkle reserved toasted gingersnap crumbs on top of cheesecake
Preheat oven to 325 degrees F (165 degrees C).
Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.
175 degrees C).
Combine gingersnap cookie crumbs and melted butter in
n large bowl, stir together cookie mix, crushed cookies and pecans
Mix graham cracker and gingersnap crumbs, 3 packets Equal| and melted margarine in bottom of 8 or 9-inch spring-form pan; reserve 2 tablespoons crumb mixture.
Pat remaining mixture evenly on bottom and 1/2-inch up side of pan.
Bake in preheated 350\u00b0 oven until crust is lightly browned, about 8 minutes.
Cool on wire rack.
Reduce oven temperature to 300\u00b0.
small bowl, combine the cookie crumbs, pecans and butter. Press
nch leaf or fall design cookie/pie stamps, sharp kitchen knife
Preheat oven, 350 degrees.
Process cookies in food processor until crumbed. (Can use blender or rolling pin filled with cookies in Ziploc bag.).
Mix crumbs, sugar, vanilla, and butter.
If desired, reserve 2 tablespoons of crumb mixture for garnish.
Press mixture firmly and evenly against bottom and side of 9-inch pie pan.
Bake 10 minutes. Cool.
food processor powderise the cookie crumbs and bran flakes into
175 degrees C).
Stir gingersnap crumbs with light brown sugar
Gingersnap Crust: Preheat oven to 350\
keep warm while preparing Gingersnap Gravy.
Gingersnap Gravy:
Stir 1
Combine all ingredients in a bowl, except gingersnap.
Microwave for one minute and then stir.
Microwave for an additional 30 seconds.
Break gingersnap over the top, in tiny pieces.
Serve with extra milk or cream if desired.
rocessor or blender finely grind cookie mixture and set aside.
Preheat the oven to 325 degrees.
Place 12 muffin cup liners in a muffin tin.
Place a gingersnap cookie in the bottom of each liner.
Beat cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla until well blended.
Add the eggs and beat well.
Divide batter equally among the 12 muffin cups.
Bake for 20-25 minutes or until set.
Cool in the pan on a wire rack.
Remove from the pan and chill before serving.