process gingersnaps in a food frocessor until fine, and transfer to a bowl. process crackers until fine and add to cookie crumbs. pulse nuts until chopped and add to crumbs. stir in butter, sugar, and salt until sandy.
press into bottom and one inch up the sides of a 9 inch pan sprayed with nonstick spray.
bake for 10 minutes or until lightly golden at 325 degrees F.
Originally Submitted
5/2/2008
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You can add this pumpkin cheesecake crust recipe to your own private DesktopCookbook.
