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Yield:
16 Servings
Ingredients:
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GRAHAM CRACKER ---------------- |
| 30 x |
Graham cracker crumbs, finely chopped - 1 1/2 c |
| 3 tbl |
Sugar |
| 1/4 cup |
Butter or margarine, melted |
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----------------- CHOCOLATE CRUMB ---------------- |
| 1/2 cup |
Chocolate wafer cookies, finely ground-24 cookies |
| 3 tbl |
Sugar |
| 1/4 cup |
Butter or margarine |
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----------------- GINGERSNAP ---------------- |
| 1/2 cup |
Round gingersnaps, finely ground-30 cookies |
| 3 tbl |
Sugar |
| 1/4 cup |
Butter or margarine |
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----------------- NUT CRUST ---------------- |
| 3 oz |
Pecans, almonds, pistachios, hazeln, toasted-finely gr |
| 3/4 cup |
Plain or chocolate graham crackers, finely ground |
| 3 tbl |
Sugar |
Instructions:
Instructions: 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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