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Graham Cracker Crust Replacement Ideas?

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I'm supposed to be bringing a cheesecake to a Thanksgiving day celebration I'll be attending this coming weekend. I've gone over the recipe and realized it's all good and made with gluten-free ingredients with the exception of one important thing....the Graham cracker crust. Went to the health food store today to see if there was such a thing as a gluten-free graham cracker substitution and came up with a big nothing.

So, now it leaves me with a dilema.....what ELSE can I use to make the crust. If I go with the graham cracker crust, then I'll be sitting there watching everyone else enjoy my cheesecake, except me!!! But there must be some kind of crust I can make???? HELP

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kinninnick's make a gluten-free graham cracker crust. Laurel's makes a graham cracker mix that can be used as crust. try looking on Amazon.

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I love cheesecake! If you want, I can post a great recipe for a pumpkin spice cheesecake...it's sooooo yummy and I make it every thanksgiving. I use Midel gingersnaps for the crust, which complement the pumpkin pie spice of the cake. I put whipped cream on top, sprinkle on some nutmeg and then drizzle hot caramel over everything. Ohhhhhh man, now I'm hungry....

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Forgot to add...I've use Midel chocolate chip cookies for a regular crust. Pretty good, if you don't mind a little chocolate in your crust!

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I'm going to chime in with Pamela's shortbread makes an amazing crust. Just crumble and add a little butter. :)

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I've used both the midel arrowroot cookies and the kinnikinnick animal cookies as a substitute for grahm crackers . . . and just use the same recipe as for the grahm cracker pie crust.

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Thanks all for the ideas. I'm going to be in the neighbourhood of a different health food store today and will look there and see what they have. The ginger snaps are easy tofind, so if I can't get graham crackers I will use those.

And yes, it IS a pumpkin cheesecake. LOL

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You can also use finely chopped nuts, either plain or with the butter and sugar that you would usually add to the graham crackers.

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I love cheesecake! If you want, I can post a great recipe for a pumpkin spice cheesecake...it's sooooo yummy and I make it every thanksgiving. I use Midel gingersnaps for the crust, which complement the pumpkin pie spice of the cake. I put whipped cream on top, sprinkle on some nutmeg and then drizzle hot caramel over everything. Ohhhhhh man, now I'm hungry....

Please post it...I am watching for yummy holiday recipes...THANKS!

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This link has a recipe for a pie crust using Pamela's cookies...if you are short, you can just finely grind up some nuts to mix with the cookie crumbs:

http://killthegluten.blogspot.com/2007/04/...-pie-crust.html

Also "Cooking Free" has recipes for graham crackers, gingersnaps, chocolate and vanilla wafers you can make ahead of time and freeze until you are ready to make the pie. The vanilla wafers are scrumptious!

There is also a recipe in the book for crumb pie crust using her cookies.

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I love cheesecake! If you want, I can post a great recipe for a pumpkin spice cheesecake...it's sooooo yummy and I make it every thanksgiving. I use Midel gingersnaps for the crust, which complement the pumpkin pie spice of the cake. I put whipped cream on top, sprinkle on some nutmeg and then drizzle hot caramel over everything. Ohhhhhh man, now I'm hungry....

Why does everyone always say "I have a recipe if you want! Just let me know!"

This is the RECIPES section! OF COURSE WE WANT IT!!!!

:lol: :lol:

Give, woman!

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Why does everyone always say "I have a recipe if you want! Just let me know!"

This is the RECIPES section! OF COURSE WE WANT IT!!!!

:lol: :lol:

Give, woman!

:lol: ditto :P

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LOL....well said, I'll find mine and share as well.

Why does everyone always say "I have a recipe if you want! Just let me know!"

This is the RECIPES section! OF COURSE WE WANT IT!!!!

:lol: :lol:

Give, woman!

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If you happen to have Analaise Robert's gluten-free cookbook. She has a great recipe for a cheesecake crust in her book. I use it all the time and everybody loves it!!

-Jessica

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Why does everyone always say "I have a recipe if you want! Just let me know!"

This is the RECIPES section! OF COURSE WE WANT IT!!!!

:lol: :lol:

Give, woman!

LOL...It's 'cause I'm lazy! I figure, I spend about a billion hours writing recipes on my blog, then I come here and write some, plus I'll sometimes post stuff on other sites. That adds up to about two or three billion hours a week writing down recipes! Ok, so maybe I'm exaggerating just a wee bit. It also has something to do with the fact that the pumpkin spice cheesecake recipe is hiding out on a shabby piece of paper somewhere in my kitchen, stuck in a cookbook...so somebody *really* have to want it for me to go digging through *that* mess! LOL

Seriously, though, I love sharing them and here it is (and I found the web address on the shabby piece of paper, so I didn't even have to re-write the whole thing! It's from Bon Appetite, the gluten-free adjustment and toppings are mine):

This needs to chill overnight, so plan accordingly.

Servings: Makes 12 to 16 servings.

Ingredients:

Crust

about 1/2 package Mi-del ginger snaps

1/4 cup sugar

1 teaspoon ground cinnamon

1/4 cup (1/2 stick) butter or Non Dairy sub., melted

Filling

4 8-ounce packages cream cheese, room temperature

1 1/2 cups sugar

3 large eggs

1 15-ounce can pure pumpkin

1 cup whipping cream

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

Topping:

1 pint whipping cream

1 cup sugar

1 tsp nutmeg

1 tsp. vanilla

gluten-free caramel topping in a squeeze bottle

Preparation

For crust:

Position rack in center of oven and preheat to 350

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btw, Jessica...love your avatar pic! That cat is just too darn peaceful, and the quilt is absolutely beautiful.

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LOL...It's 'cause I'm lazy! I figure, I spend about a billion hours writing recipes on my blog, then I come here and write some, plus I'll sometimes post stuff on other sites. That adds up to about two or three billion hours a week writing down recipes! Ok, so maybe I'm exaggerating just a wee bit. It also has something to do with the fact that the pumpkin spice cheesecake recipe is hiding out on a shabby piece of paper somewhere in my kitchen, stuck in a cookbook...so somebody *really* have to want it for me to go digging through *that* mess! LOL

Seriously, though, I love sharing them and here it is (and I found the web address on the shabby piece of paper, so I didn't even have to re-write the whole thing! It's from Bon Appetite, the gluten-free adjustment and toppings are mine):

This needs to chill overnight, so plan accordingly.

Servings: Makes 12 to 16 servings.

Ingredients:

Crust

about 1/2 package Mi-del ginger snaps

1/4 cup sugar

1 teaspoon ground cinnamon

1/4 cup (1/2 stick) butter or Non Dairy sub., melted

Filling

4 8-ounce packages cream cheese, room temperature

1 1/2 cups sugar

3 large eggs

1 15-ounce can pure pumpkin

1 cup whipping cream

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

Topping:

1 pint whipping cream

1 cup sugar

1 tsp nutmeg

1 tsp. vanilla

gluten-free caramel topping in a squeeze bottle

Preparation

For crust:

Position rack in center of oven and preheat to 350

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btw, Jessica...love your avatar pic! That cat is just too darn peaceful, and the quilt is absolutely beautiful.

Thanks!! I guess he has at least 1 person fooled ;) He's awfully onrey.

-Jessica

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I like Josef's graham crackers--regular and chocolate--for crusts. almost more like a nilla wafer. Glutino or glutano used to make one that I can't find anymore, it was great.

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He's awfully onrey.

-Jessica

I had to read this twice before I caught that it said ONREY instead of other things.... lol

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I had to read this twice before I caught that it said ONREY instead of other things.... lol

hahahha

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I found this recipe today:

Chocolate Cookie Crust

Stir together 1 cup vanilla wafer crumbs (gluten-free), 1/4 cup Hershey's cocoa, 1/4 cup powdered sugar, and 1/4 cup (1/2 stick) melted butter in a medium bowl.

Press mixture firmly onto bottom and 1/2" up side of a 9" springform pan. Bake 8 minutes @ 350 degrees.

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