** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Mix the graham crackers and sugar, then add butter and mix with a fork until completely moistened.
2. Press mixture into the bottom and up 1/3rd of the side of a 9-inch springform pan.
3. Refrigerate for 1 hour. Variations: Use ginger snaps instead of graham crackers for a spicier crust or for cakes like pumpkin.
4. Use chocolate wafers instead of graham crackers for a chocolate, white chocolate, or certain fruit-flavored or ~topped cheesecakes like raspberry, cherry, or orange.
5. 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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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Natural Sweeteners allergies.
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