The Graham Cracker Swap For Mouthwatering Cheesecake Crust

Have you ever attempted a homemade cheesecake recipe (or just eaten a slice of cheesecake)? If so, you're probably imagining a crispy graham cracker or wafer cookie crust holding in all of the sweet, tangy cheesecake goodness. But when it comes to cheesecake crust, there are plenty of swaps for graham crackers or wafer cookies. Some of these crust swaps are just as sweet as the classics you love, while others taste equally delicious with less sugar added.

One such swap is a standout because it's so unexpected — but it still makes a flavorful cheesecake that will be gone in no time. According to Epicurious, this crust ingredient "mingles so well with the sweet filling, you'll quickly find one slice of this cheesecake is simply not enough." It's salty and a little sweet, which lends itself so well to the crust that you might not even care about the filling.

Whether you serve them to guests at a party or scarf them down yourself by the boxful, you might already have the key ingredient to changing up your cheesecake crust right in your kitchen. The mystery salty-sweet crust base? Wheat Thins (per Epicurious). These little wheat crackers may seem a bit run-of-the-mill, but they make a surprisingly flavorful — and completely unforgettable — cheesecake crust.

Wheat Thins make a great cheesecake crust because, like graham crackers and wafers, they're crunchy, so it's easy to crush them up. They also still have carbohydrates, so you lose none of the "carb texture" you'd find on a more traditional crust. 

The crackers also have significantly less sugar than traditional cheesecake crust ingredients, so if you usually find cheesecake crust too sweet or you're cutting down on sugar, you can still make a satisfying cheesecake crust.

Making a cheesecake crust with Wheat Thins may be a new concept to you, but the process is actually fairly straightforward (per Epicurious). First, you'll need to line a pie dish with parchment paper. Then, you'll just start putting the ingredients together. 

Crush the Wheat Thins in a food processor, then add in granulated sugar and Kosher salt. Melt the butter and add it to the food processor as well. In a medium bowl, stir in sugar, salt, and butter before putting the crust in a pie pan and freezing it. You should freeze the cheesecake crust for at least 30 minutes, but you can also freeze it overnight.

This crust will pair well with any type of cheesecake, but according to Epicurious, it's especially good on peach cheesecake. The unexpected Wheat Thin crust is sure to impress any party guest.