ginger snapping graham cracker crust

Name: Ginger Snapping Graham Cracker Crust
Ingredients: 1 box(es) graham crackers, crushed; 1/2 cup(s) (1 stick) butter, melted; 1/4 cup(s) sugar; 1 cup(s) pecans, chopped fine; 1 tablespoon(s) ginger powder; 1/4-1/2 teaspoon(s) cayenne pepper

(1 RATING)

28 Pinches

C C

Seattle, WA

Updated on Apr 29, 2013

(It has a bite!) But still sweet & tasty. :) My substitute for Torrey Moseley's gingersnappy crust when I didn't have ginger snaps. I could eat this mixture on its own. I liked it better before it was baked, so will use it in no-bake pumpkin cheesecake recipes. :) And maybe as ice cream topping!

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Ingredients

1 box graham crackers, crushed
1/2 cup (1 stick) butter, melted
1/4 cup sugar
1 cup pecans, chopped fine
1 tablespoon ginger powder
1/4-1/2 teaspoon cayenne pepper

How To Make ginger snapping graham cracker crust

Step 1

Mix everything together. Press into pie plate for no-bake pies, or sprinkle on top of icecream as a topping.

Step 2

The original recipe is here https://www.justapinch.com/recipes/dessert/cake/pumpkin-cheesecake-with-gingersnappy-crust-3.html
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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