Graham Cracker Crust is a wow dessert. It never fails to impress and tastes just like any great American cheesecake. No one will believe it’s dairy free! I’m a huge fan of canned cherry topping; its sweetness perfectly complements this not-too-sweet confection.
1½ cups graham cracker
pieces or crumbs (about 1
sleeve of graham crackers)
⅓ cup canola oil
1 tablespoon granulated sugar
1 tablespoon water
Preheat the oven to 350 degrees F and oil and flour a 9-inch pie pan or springform pan.
Process the graham crackers in a food processor or blender until finely ground.
Add the oil, sugar, and water and process until combined. Press into the prepared pan. Bake for 10 minutes. Let cool before filling.
|Graham Cracker Crust|