Cooking Stack Exchange
Cooking Stack Exchange

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.

Questions about pie crusts made from cookie crumbs or similar.

If you're asking about crumb coatings for fried items, use the breading tag.

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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" springform, and had the springform in a deep water bath as…
Carcigenicate
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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 "cracker" to be of various sizes. I would consider a…
Stephen Ostermiller
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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 & Pastry Fundamentals (Third Edition) by Labensky, Martel…
Stephen Eure
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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 Graham cracker crumbs. What do I do best? Should I…
Mien
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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 "adhesive" to hold the (oreo) crust together, I would…
Carcigenicate
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How can I achieve large bubbles in my bread?

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 vinegar two pinches of salt I use 1 packet of dry…
VoY
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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 often. I doubt it was the use of sea salt as it is…
hildred
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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 butter to the ground gingersnaps. Although it was…
Arlo
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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 refrigerator, the crust turned out to be too solid, so…
Aamir185
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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 the fridge. I'm thinking that the fridge will help…
Hutchette
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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 for a friend. I didn't want to part with my…
Jolenealaska
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Can I use amaretti cookies in a cheesecake crust?

I'm making a cannoli cheesecake from this recipe (http://www.delish.com/cooking/recipe-ideas/recipes/a43604/cannoli-cheesecake-recipe/). I will be adding 1-2 tsps of cinnamon to the cheesecake batter and possibly almond extract. All the recipes…
Brooke
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