Crust variations--cheesecake

Yield: 16 Servings

Measure Ingredient
30 Graham cracker crumbs; finely chopped -- 1 1/2 c
3 tablespoons Sugar
¼ cup Butter or margarine; melted
1½ cup Chocolate wafer cookies; finely ground--24 cookies
3 tablespoons Sugar
¼ cup Butter or margarine
1½ cup Round gingersnaps; finely ground--30 cookies
3 tablespoons Sugar
¼ cup Butter or margarine
3 ounces Pecans, almonds, pistachios, hazeln; toasted--finely gr
¾ cup Plain or chocolate graham crackers; finely ground
3 tablespoons Sugar
¼ cup Butter or margarine; melted

GRAHAM CRACKER

CHOCOLATE CRUMB

GINGERSNAP

NUT CRUST

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: Women's World Nov½, 1996 Typos by Sarah Gruenwald sitm@...

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