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Basic Cheesecake Graham Cracker Crust

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Rating: 5/5 5 stars
1 review

ready in: 1-2 hrs
serves/makes:   1 crust

recipe id: 27323

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1 1/2 cup crushed graham crackers
1/4 cup sugar
5 tablespoons melted butter


Mix the graham crackers and sugar, then add butter and mix with a fork until completely moistened. Press mixture into the bottom and up 1/3rd of the side of a 9-inch springform pan. Refrigerate for 1 hour.

Variations: Use ginger snaps instead of graham crackers for a spicier crust or for cakes like pumpkin.

Use chocolate wafers instead of graham crackers for a chocolate, white chocolate, or certain fruit-flavored or topped cheesecakes like raspberry, cherry, or orange.

For a sweeter, moister crust (do this only if the cheesecake is going to get eaten quickly, because it gets mushy faster) use brown sugar instead of white.

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154 calories, 9 grams fat, 18 grams carbohydrates, 1 grams protein per 1/8 crust.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com

REVIEW: recipe rating
This is the basic crust recipe I use whenever another recipe calls for a premade graham cracker crust. You can definitely take the suggestions for altering it. I've done the gingersnaps and chocolate wafer ones. Haven't tried the brown sugar version yet though.