Basic Cheesecake Graham Cracker Crust
ready in: 1-2 hrs
serves/makes: 1 crust
recipe id: 27323
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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