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Crust Variations--Cheesecake

 

73

Yield

1

cake

Prep

15

min

Cook

12

min

Ready

30

min

Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 103g (3.6 oz)
Amount per Serving
Calories 67972% of calories from fat
 % Daily Value *
Total Fat 54g 83%
Saturated Fat 30g 150%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 431mg 18%
Total Carbohydrate 17g 17%
Dietary Fiber 1g 6%
Sugars g
Protein 5g
Vitamin A 28% Vitamin C 0%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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