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Crust Variations--Cheesecake

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Submitted by tdncrew

YIELD

1 cake

PREP

15 min

COOK

12 min

READY

30 min

Ingredients

Graham cracker
1 ½ 355
CUPS ML GRAHAM CRACKER CRUMBS
finely chopped *
3 45
TABLESPOONS ML SUGAR
¼ 59
CUP ML BUTTER
or margarine, melted
Chocolate crumb
1 ½ 355
CUPS ML CHOCOLATE WAFER COOKIES
finely ground *
3 45
TABLESPOONS ML SUGAR
¼ 59
CUP ML BUTTER
or margarine
gingersnap
1 ½ 355
CUPS ML GINGERSNAP COOKIES
finely ground *
3 45
TABLESPOONS ML SUGAR
¼ 59
CUP ML BUTTER
or margarine
Nut crust
3 86.7
OUNCES ML/G PECANS
almonds, pistachios,, hazelnuts toastedfinely ground
¾ 177
CUP ML GRAHAM CRACKERS/WAFERS
plain or chocolate, finely ground *
3 45
TABLESPOONS ML SUGAR
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 103g (3.6 oz)
Amount per Serving
Calories 679 72% 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?
Trans-fat Free
 

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