A few years ago we started making homemade graham crackers, and I loved them. Fresh out of the oven is always so much better than out of a box. So after a long time of not having them, I decided to tackle the task of revising them. Guess what? Besides being delicious, buttery, and brown sugar flavored, they solved my cheesecake crust dilemma. Crushed grahams are usually what makes a cheesecake crust, so this works perfectly.
I love adding a little cocoa powder to the basic recipe which makes a crunchy, chocolate crust. Substituting black cocoa for regular cocoa powder makes an delicious Oreo crust which is what I used for this Kahlua Cheesecake.
I use this graham recipe for every cheesecake I make now.
- 1/2 cup Coconut Flour
- 1/2 cup Flax Meal
- 1/2 tsp. Salt
- 1/2 tsp. Baking Soda
- 1 tsp. Cinnamon
- 3/4 tsp. Stevia
- 1 tsp. Blackstrap Molasses
- 2/3 cup Butter, melted
- 1 Egg
- 1/2 cup Cocoa Powder
- 1. Mix all the dry ingredients together.
- 2. Add in all the wet and mix well.
- 3. If you're doing the chocolate option, just substitute the cocoa powder for the flax meal.
- 4. If you're making crackers: dump the dough onto a cookie sheet, cover with plastic wrap, roll out to an 1/8 in. thick, then score.
- 5. If you're making a cheesecake crust: press the dough out into your cheesecake pan, pushing the dough up the sides, almost to the top. I wet my hands (before and during) to keep the dough from sticking to them.
- 6. Bake at 350°F for 10 min. Depending how long you bake your cheesecake you might want to bake the crust for a little less time, so it doesn't get too dark.
- 15 Crackers or 1 Cheesecake Crust