#cracker crust

[beautyandtheuniverse]

VANILLA CHEESECAKE, PANNA COTTA & SALTED CRACKER CRUST BAR

[anniemar]

Me, a chef, hears about “St. Louis-style pizza” for the first time. Googles it. 

[manfartwish]

Creamed Onions I Recipe A basic white sauce is combined with pearl onions, which are then baked in a casserole with a buttery cracker crust. 1 cup milk, 2 tablespoons all-purpose flour, 2 tablespoons butter softened, salt and pepper to taste, 50 buttery round crackers crumbled, 20 ounces pearl onions

[woefultale]

Creamed Onions I Pearl onions are folded into a basic white sauce and then baked in a casserole under a buttery cracker crust.

[citybeautifulgirl]

Graham Cracker Piecrust

Just recently, we came across the most amazing discovery in the gluten-free section of one of our local grocery stores. We found gram crackers! Graham freaking crackers. We couldn’t even believe it. It seems like this company, S’moreables, has been around for a while but we had never seen this on the shelves. It wasn’t until we were down to half the box that we figured a good old home style Graha…

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[tatiana-isnt-maslan-her-emmy]

Tbh, cracker crust pizzas are one of my biggest turn offs.

[bakingmywaythroughcollege]

White Chocolate Mini-Cheesecakes

White Chocolate Mini-Cheesecake! (I seem to make a lot of mini desserts. Not sure why.) The recipe is more adapted from a cheesecake bar type deal than an actual cheesecake.

filling: 

2 - 8oz packages of cream cheese ½ cup- sugar 2 – eggs 2 tablespoons – evaporated milk ½ cup – white chocolate chips 2 teaspoons – vanilla extract

crust:

About a ½ cup cookie crumbs

1. Cream the cheese, sugar, and vanilla together in a bowl. Add the eggs one at a time. When it is nice and smooth, set it aside. (Make sure the cream cheese is very soft and your eggs are not ‘straight from the fridge’ cold because if the mixture lumps up the lumps don’t cook out like in cake batter. Your cheesecake, texture will be very off putting.)

2. Melt the chocolate chips and milk in the microwave for about thirty seconds or until nice and smooth. Stir this into the previous mix and set aside. (Take it out in intervals and stir during the process to assure it doesn’t burn and gets nice and melty.)   

3. Line a twelve count muffin tin with liners and put two teaspoons of cookie crumbs into each. Press them down a bit. (For this I just used a graham cracker crust and broke it back up into crumbs because it was all I had. You can use whatever type of cookie crumbs you want.)

4. Fill the liners with ¼ cup of the cheesecake filling and bake at 350 degrees for about 15 minutes. The centers should still be a little jiggly. I baked mine with a pan of water under the cheesecakes to prevent the tops from cracking.

  5. Let cool on the counter for about an hour until almost room temperature. Then transfer them into the refrigerator for about three hours to over night. This will assure they are thoroughly chilled and the texture will be perfect.  

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These babies can be served with fruit, whipped cream, or like my dad prefers them, pulling off the wrapper and eating them in front of the fridge he just pulled them out of.

If anyone else tries this recipe let me know! I would love to see what your results were.

-Jillian