Crust Variations--Cheesecake
Yield
1 cakePrep
15 minCook
12 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Graham cracker | |||
| 1 ½ | cups |
graham cracker crumbs
finely chopped |
*
|
| 3 | tablespoons |
sugar
|
|
| ¼ | cup |
butter
or margarine, melted |
|
| Chocolate crumb | |||
| 1 ½ | cups |
chocolate wafer cookies
finely ground |
* |
| 3 | tablespoons |
sugar
|
|
| ¼ | cup |
butter
or margarine |
|
| gingersnap | |||
| 1 ½ | cups |
gingersnap cookies
finely ground |
*
|
| 3 | tablespoons |
sugar
|
|
| ¼ | cup |
butter
or margarine |
|
| Nut crust | |||
| 3 | ounces |
pecans
almonds, pistachios,, hazelnuts toastedfinely ground |
|
| ¾ | cup |
graham crackers/wafers
plain or chocolate, finely ground |
*
|
| 3 | tablespoons |
sugar
|
|
| ¼ | cup |
butter
or margarine, melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Graham cracker | |||
| 355 | ml |
graham cracker crumbs
finely chopped |
*
|
| 45 | ml |
sugar
|
|
| 59 | ml |
butter
or margarine, melted |
|
| Chocolate crumb | |||
| 355 | ml |
chocolate wafer cookies
finely ground |
* |
| 45 | ml |
sugar
|
|
| 59 | ml |
butter
or margarine |
|
| gingersnap | |||
| 355 | ml |
gingersnap cookies
finely ground |
*
|
| 45 | ml |
sugar
|
|
| 59 | ml |
butter
or margarine |
|
| Nut crust | |||
| 86.7 | ml/g |
pecans
almonds, pistachios,, hazelnuts toastedfinely ground |
|
| 177 | ml |
graham crackers/wafers
plain or chocolate, finely ground |
*
|
| 45 | ml |
sugar
|
|
| 59 | ml |
butter
or margarine, melted |
|
Directions
In bowl combine all ingredients except butter.
Stir in butter until well blended.
For nut crusts, press crust in pan and bake in oven preheated to 325℉ (160℃) for 10 to 12 minutes or until lightly browned.
Let cool completely before filling with cheesecake batter.
