Graham-Cracker Crust for Cheesecake and Pudding-Type Pies
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
1 3/4 cps fine graham-cracker crumbs
1/4 cp finely chopped pecans or almonds
1/2 tsp powdered cinnamon
1/4 tsp powdered ginger
1/2 cp melted butter or margerine
1 - Combine ingredients.
2 - Mix well together.
3 - Reserve 3 tbsp of mixture.
4 - Press remainder in bottom and 2 1/2 inches up sides of 9-inch spring-form pan.
5 - Use 8-inch pie pan to press crumbs evenly in the larger pan.
6 - Fill with cheesecake mixture.
7 - Use the reserved mikxture to decorate cheese-cake.
8 - Bake according to cheesecake recipe.
Makes 1 (9-inch) crust.