Crust Variations--cheesecake Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
GRAHAM CRACKER
30: Graham cracker crumbs, finely chopped -- 1 1/2 c
3 tbsp: Sugar,
1/4 cup: Butter or margarine, melted
CHOCOLATE CRUMB
1 1/2 cup: Chocolate wafer cookies, finely ground--24 cookies
3 tbsp: Sugar,
1/4 cup: Butter or margarine,
GINGERSNAP
1 1/2 cup: Round gingersnaps, finely ground--30 cookies
3 tbsp: Sugar,
1/4 cup: Butter or margarine,
NUT CRUST
3 ounce: Pecans, almonds, pistachios, hazeln, toasted--finely gr
3/4 cup: Plain or chocolate graham crackers, finely ground
3 tbsp: Sugar,
1/4 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 F for 10-12 minutes or until lightly browned. Let
cool completely before filling with cheesecake batter. Source:
Womens World Nov.5, 1996 Typos by Sarah Gruenwald sitm@ekx.infi.net
Source from luhu.jp
well blended. For nut crusts, press crust in pan and bake in oven
preheated to 325 F for 10-12 minutes or until lightly browned. Let
cool completely before filling with cheesecake batter. Source:
Womens World Nov.5, 1996 Typos by Sarah Gruenwald sitm@ekx.infi.net
Source from luhu.jp