Grind Crust for Pumpkin Cheesecake

Video Transcript

"Hi I'm Jennifer Cail, and on behalf of Expert Village I'm going to show you how to make this delicious spicy pumpkin cheesecake. The first step for making the crust for our pumpkin cheesecake is to crush the gingersnaps and the pecans to make the fine crumb. Now there are various different ways that you can do it. But the absolutely easiest way is in a food processor. You can, if you don't have a food processor, some blenders are powerful enough to do this but you have to be very careful to not burn up the motor. The other way that you can do it is just by putting them into a plastic bag or between two sheets of plastic or wax paper, and then whacking away with a rolling pin. This takes a lot of time and is very labor intensive. So let's stick with food processor for this demo. You want to put a quarter pound, or about twenty gingersnap cookies, and then a third of a cup of pecans. Now you want to make sure that your lid is on nice and tightly because you do not want crumbs flying all over the place. Now we're just going to start pulsing it. Just a little bit at a time, so that we can watch the progress of it being broken up. And we're not going to get a super super fine, so you just want crumbs. You want crumbs not a fine powder. See you can see it's a finely ground consistency, still crumb, but not pulverized into a complete powder, but lots of really small pieces. "