Cheesecake Crusts

I've never been a fan of cheesecake crust. Personally, it's a waste of calories. Why fill yourself with graham cracker when you could eat more cheesecake filling??? However, some people looooove the crust so I have a few simple recipes that will make a thin bottom crust without creeping up the sides too much.

Basic Graham Cracker Crust

1 C. graham cracker crumbs (you can use plain, cinnamon or chocolate to get the base that you want to compliment your filling)

1/3 C. melted butter

2 Tbsp. sugar.

Mix the ingredients and press firmly into the bottom of a 9" Springform Pan.

Put pan in freezer until you're ready to fill it. 

Brownie Crust

The brownie crust is a richer base if you don't want to use graham cracker. I'm a fan of this. I want to try a blondie crust with my soon to try white chocolate raspberry cheesecake, but we'll have to wait and see on that one. 

• 4 T. melted butter.
• 1/4 C. cocoa powder (unsweetened)
• 1 egg
• 1/3 C. sugar
• 1/4 C. unbleached flour

1. Preheat your oven to 350 degrees. 
2. Melt butter and mix in the cocoa.
3. Beat in egg and gradually add the sugar. 
4. Gently mix in the flour - don't over mix or it will be tough.
5. Pour batter into a prepared 9" springform pan - I just use a little butter and a sprinkle of cocoa powder to keep it from sticking.
6. Bake for 15 minutes - until a toothpick comes out of the center, clean.

Let this crust cool completely before filling with cheesecake batter.