Finally, you add egg yolks and a whole egg along with vanilla extract and mix before pouring into the graham cracker crusts.

While both methods are perfectly acceptable, prebaking your graham cracker crust helps the ingredients bind better, which is great for heftier desserts like cheesecake or custard-based pies.

From the graham cracker crust to the dreaded water bath, we've got all the tips here that you’ll need to become a classic ...

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The Pumpkin Cheesecake Fat Shake takes care of that with vanilla ice cream, a whole slice of pumpkin cheesecake, graham cracker crumbs ... when you want a slice of Lemon Meringue and a ...