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Crust Variations for Cheesecake
GRAHAM CRACKER:
30 graham cracker crumbs, finely chopped
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 oz pecans, almonds, pistachios, hazelnuts, toasted, and finely ground
3/4 cup plain or chocolate graham crackers, finely ground
3 Tbsp sugar
1/4 cup butter or margarine, melted
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.
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Crusts