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Cheesecake Crust Recipe


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     Cheesecake Crust

Category   Desserts - Breads
Sub Category   None

1 cup plus 2 tablespoons graham cracker crumbs
1/3 cup plus 1 tablespoon brown sugar
5 tablespoons melted butter

Mix the ingredients together in a small bowl. A fork worked pretty well to break up the brown sugar. Cover a 10-inch springform pan (a round pan made of two pieces - the bottom and sort of a thick hoop with a buckle that can be taken off once the cake is cooled) with heavy duty aluminum foil so the bottom is covered and it goes mostly up the outside of the pan. This is to keep the water out during cooking. Why water? That comes later.
Press the crust to evenly cover the bottom of the pan and a little up the sides. Just use your hand and be gentle; don't overthink it. You shouldn't see the bottom of the pan; that means you have a hole in your crust. And that's just sad.
Bake the crust in a preheated 325 degree oven for 5-8 minutes. You just want a slight golden color. Remember, the crust will bake again with the cheesecake filling, so there's no need to bake it to death.

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