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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
:10 |
Total Time: |
1:10 |
Ingredients: |
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1-1/2 cups Graham crackers, crushed
1/4 cup sugar
5 tbsp. butter, melted
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Directions:
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Mix the Graham crackers and sugar, then add butter and mix with a fork until completely moistened. Press mixture into the bottom and up 1/3 of the sides of a 9-inch springform pan. Refrigerate for 1 hour.
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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 use brown sugar instead of white; do this only if the cheesecake is going to get eaten quickly because it gets mushy faster.
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