![]() I prefer to buy the jug and just measure out what I need. It is sold in individual packets or in a scoop-able jug. Make sure you buy the unflavored gelatin powder. Heavy whipping cream helps thicken this cheesecake but the bulk of the structure comes from gelatin. If you purchase graham cracker crumbs then you will need 2-1/3 cups of crumbs. What about pre-made graham cracker crumbs? I use the bottom of a measuring cup to press the crumbs down. Since this crust doesn’t get baked, it is really important to pack the crumbs down. If you have a food processor then it’s even easier and you can blend all the ingredients in the food processor bowl.Īfter you make the graham cracker crust press it down firmly into the bottom of the springform pan. Just stick the graham crackers in a plastic bag and bash them with a rolling pin until you have fine crumbs. It takes about 14 graham crackers to make the crust. Just a pinch of salt for depth of flavor. Brown sugar adds a rich molasses-like flavor. It’s easy to make and only takes about 5 minutes. The crunchy, buttery graham cracker crust is so good. This isn’t heavy and dense like a lot of baked cheesecakes. This is the creamiest, dreamiest, most luxurious pumpkin cheesecake ever. But don’t think that a no-bake dessert is boring or bland. This is pumpkin spice perfection right here and you don’t even have to turn the oven on for this dessert. ![]()
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