The Graham Cracker Crust Swap For Swoonworthy Cheesecakes
A popular fixture on dessert menus, it's hard to resist a slice of cheesecake at the end of a meal — and why would you want to, really? Cheesecake technically isn't a cake or even a pie, but it's a classic dessert, and it comes in all kinds of flavors to satisfy any sweet tooth. Whether you prefer a slice of a signature New York-style cheesecake or a pleasantly tart key lime version; the rich, creamy filling and the crisp, buttery crust combine to create a complete treat for the senses. But even if you're not an experienced baker working behind the scenes at the Cheesecake Factory, it's easy enough to put a special twist on this delectable dessert with one simple swap. If you use this tip while baking, anyone you're kind enough to share a homemade cheesecake with will be struggling to say no to a second slice.
While making cheesecake is certainly more challenging than ordering it at a restaurant, the fundamentals boil down to filling and crust. The flavor and consistency of a cheesecake's filling usually draw most of the attention. It's only fair since the primary ingredient can be time-consuming to work with (unless you soften blocks of cream cheese using one of these simple methods), especially when mix-ins like fruit are added. However, the crust, traditionally made with graham crackers, is often left as is. This presents a great opportunity to get creative. For a truly swoon-worthy cheesecake that leaves anyone pleasantly surprised, spice up its crust by swapping graham crackers for another sweet staple: Cookies.
Substitute graham crackers for cookies for a unique crust
While most (or all, in the case of New York-style) cheesecake crusts are made from crushed graham crackers combined with melted butter and sometimes sugar, swapping out the sweet crackers for cookies can make the dessert extra special. Biscuit cookies are the best choice for this substitution. Traditionally made with only a few simple ingredients, including flour, sugar, and butter, this type of cookie is firm and crumbly. The texture of biscuits makes them easy to crush under a rolling pin and reconstitute into a lump-free crust.
Oreos and Biscoff are both great options that will lend a uniquely sweet taste to your cheesecake's crust, opening doors to new possibilities for a more flavorful filling, too. For instance, the cocoa biscuits of an Oreo may inspire a cookies-and-cream cheesecake or a simpler chocolate one. Biscoff, on the other hand, has notes of caramel and cinnamon that add a nice warmth to a cheesecake. Let this elevated crust shine with a standard filling, or lean into the cookie's unique flavor by preparing an indulgent Biscoff cookie butter cheesecake.
Other cookies can also serve as the crust's star ingredient, but there are some limitations to be mindful of. Using cookies with mix-ins, such as a chocolate chip cookie, might make it difficult to achieve a smooth crust that maintains its shape and sticks together when sliced. Additional ingredients, like chocolate chips, may also melt while the crust cooks, leading to small gaps or inconsistencies in texture.