Questions tagged [crumb-crust]

Use for pie crusts made from cookie crumbs or similar. If asking about crumb coatings for fried items, use the "breading" tag.

Filter by
Sorted by
Tagged with
2 votes
2 answers

Gingersnap Pie Crust - how to sub butter as binder

I made a delicious pumpkin pie for Thanksgiving using Trader Joe's triple-ginger gingersnaps. The ginger flavor really complements the pumpkin. Following a basic recipe, I added a fair amount of ...
Arlo's user avatar
  • 694
1 vote
2 answers

Can I use amaretti cookies in a cheesecake crust?

I'm making a cannoli cheesecake from this recipe ( I will be adding 1-2 tsps of cinnamon to the cheesecake batter ...
Brooke's user avatar
  • 1,394
11 votes
1 answer

Recreating an accidental crust effect

For a bake sale, I made a pumpkin cheesecake with a ground ginger-snap cookie crust. It's the first time I had ever made the recipe. As I do whenever I make cheesecake, I cooked it in a 9" ...
Carcigenicate's user avatar
4 votes
1 answer

Is there a substitute for chocolate graham crackers?

Where I live, we don't have any kind of Graham crackers. I've used other cookies before instead of the regular Graham crackers without a problem. I now came across a recipe that asks for chocolate ...
Mien's user avatar
  • 13.3k
2 votes
2 answers

Why did the crust get too hard on my Blueberry Cheesecake?

I recently made a no bake blueberry cheesecake with its crust made of cookie crumbs(Used Digestive Biscuits as cookies), Brown sugar and melted butter. After keeping the cake overnight in the ...
Aamir185's user avatar
4 votes
2 answers

Can fruit juice be used to hold a cheesecake crust together?

I'm thinking of changing a Mocha-Mint Cheesecake recipe of mine to a more plain Peach Cheesecake. Among the other things that need to be modified, I was thinking of instead of using butter as an "...
Carcigenicate's user avatar
3 votes
2 answers

Graham cracker crust too salty for cheesecake

My first cheesecake was too salty, particularly around the crust, and I want to know what could have caused it. One possibility is that I mismeasured the salt, although I do not make that mistake ...
hildred's user avatar
  • 754
4 votes
2 answers

How can I achieve large bubbles in my bread? [duplicate]

No matter what I do, my recipe produces bread that is pretty dense, I get none of those nice huge holes in the crumb. My recipe goes like this: 500g flour (300g wheat, 200g rye) 350ml water 2 tbsp ...
VoY's user avatar
  • 1,152
6 votes
2 answers

Reliable Cookie-to-Butter Ratio for Crumb Crusts

I'm trying to find a general and reliable Cookie-to-Butter ratio (or weights) that I can use when I make crumb crusts for no-bake pies. My old baking textbook, On Baking: A Textbook of Baking & ...
Stephen Eure's user avatar
  • 2,429
9 votes
8 answers

How much is a cup of graham cracker crumbs in crackers and weight?

I have a recipe that calls for one cup of graham cracker crumbs. How many crackers am I going to need to crush? I'm having trouble finding an answer partly because different people consider a "...
Stephen Ostermiller's user avatar
2 votes
1 answer

How to set cookie crumbs

When a receipe uses cookie crumbs mixed with melted butter for a base, it usually requires it to go into the oven for about 10 minutes. I am wondering why it needs to go into the oven as opposed to ...
Hutchette's user avatar
  • 1,049
2 votes
2 answers

Parchment paper and crumb crusts?

I have fallen in love with America's Test Kitchen's recipe for lemon cheesecake. Animal crackers in a crumb crust...who knew? It's really good. I just made it for the second time as a birthday gift ...
Jolenealaska's user avatar
  • 58.5k