A few projects ago, I adapted my graham cracker crust for a chocolate cheesecake using Oreos. Instead of graham crackers, I just crushed up whole Oreos, reducing the butter by what I calculated to be an equivalent volume to the creme they contained. It was extremely successful: the Oreo creme helped it stay in one piece and caramelized just enough to give it a little bite.
Since then I've been racking my brain trying to think of a way to bring that success into my regular graham cracker crust, which tastes good, but always crumbles more than I'd like. Is there any simple additive or procedure that might have the same effect as the processed sugar paste in Oreos?
Graham cracker crust ingredients:
- 9 graham crackers, crushed
- 7 tablespoons butter, melted
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
Oreo crust ingredients:
- 19 original Oreos, crushed
- 4 tablespoons butter, melted
Procedure for both versions: Stir together, press into a 9" glass pie dish, bake at 350° for 7 minutes, pour filling into warm crust, bake again according to specific pie directions, chill.
Things I've tried:
- More butter: Makes it greasy.
- Less butter: Makes it crumbly.
- Brown sugar: Makes it soft and adds an undesirable flavor.
Of course similar questions have been answered before, but I argue this isn't a duplicate because it's framed around adapting a particular successful technique.