Eggnog Cheesecake: Graham Crackers

Video Transcript

"Hi, I'm Jennifer Cail and on behalf of Expert Village, I'm going to show you how to make this delicious, creamy eggnog cheesecake. Our first step is going to be making our graham cracker crust. And for the very first step of that, we need to turn graham crackers into crumbs. Now to get one cup of crumbs, which will be enough to cover the bottom of our nine inch spring-form pan, we will need a little bit less than a third of a box of graham crackers. So you have one cracker to eat yourself and the rest of them go into the food processor. Now when choosing your graham crackers, you can always go for plain graham crackers, but personally I like to get the cinnamon ones. This adds just a little bit of spice to your graham crackers. A little something special. You can of course always add spice yourself, but it's kind of nice to get it already in there. It also adds a little bit more sugar for some extra sweetness. And of course if you open up your package in advance, you can save lots of time and effort. I finally got the graham crackers open and into the food processor. So we're going to close this and then we're going to just pulse it. I'm going to pulse a little bit, little bit at a time and watch it as the crumbs get made. You don't want to over process it because you don't want to find dust, but you also want to make sure that you don't have large chunks. As you can see, there still are. So I'm going to pulse it for a little bit more. So you can now see that we've got a nice, fine crumb. If there are a couple of little chunks, it's okay. It's not going to matter. We're going to pulse it a little bit more in our next step. But you don't want to have any large chunks. If you are pulsing it and you're starting to get powdery fine and there are still some chunks, then just reach in there after you've turned it off and break them up by hand. There's no way to ensure a completely even crumb, but this is going to get you pretty darn close."