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Basic Cheesecake Crust:



Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium


1 ½ cups graham cracker crumbs
¼ cup sugar
5 tablespoons butter


Mix the graham crackers and sugar, then add butter and mix with a fork until completely moistened.

Press mixture into the bottom and up ⅓ of the side of a 9-inch springform pan.

Refrigerate for 1 hour.

Variations: Use ginger snaps instead of graham crackers for a spicier crust or for cakes like pumpkin.

Use chocolate wafers instead of graham crackers for a chocolate, white chocolate, or certain fruit-flavored or ~topped cheesecakes like raspberry, cherry, or orange.

For a sweeter, moister crust (do this only if the cheesecake is going to get eaten quickly, because it gets mushy faster) use brown sugar instead of white.


* not incl. in nutrient facts

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12 年多 ago

this has altered my life! thank you "basic cheesecake crust"!

12 年多 ago

Nutrition Facts

Serving Size 10g (0.4 oz)
Amount per Serving
Calories 7264% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 57mg 2%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 3% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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