In article .com>,
"Michael" > wrote:

> Alan wrote:
>
> Try using more butter...say 4 tbsps... (I mean 1 more tbsp more than
> you use now) see what that does...
>
> Add some cinnamonor some such to the crust mix... try adding
> almond crumbs or both. But increasing the butter should work.
>
> ************
> Thanks for the suggestions, Alan. One of the things I didn't
> mention is that my cheesecake springform pans leak a litte
> bit, so I sit them on cookie trays to bake them. Butter always
> leaks out into the cookie sheet. Does that perhaps mean that
> I don't have the butter combined well enough with the graham
> crackers?
>
> Another thing: I use a rolling pin to smash the graham
> crackers. That's not pulverizing them too much and making
> the crust hard, is it? I don't have a food processor and don't
> plan on getting one, so that's not an option.
>
> As far as additives, when I make a chocolate cheesecake,
> I substitute crushed walnuts for some of the graham crackers
> and add cocoa. I like it a lot, but it comes out hard also.
>
> Thanks again, Michael

I use a meat mallet and put the crackers into a ziplock bag to make
cracker crumbs. ;-)

Try melting the butter before adding it to the crumbs, and increase the
amount of butter maybe.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
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