At the bakery where I used to work, we made lots of "cake crusts." So, we'd bake a cake on a sheet pan, let it cool, crumble it up, let it totally dry out at room temperature, then buzz up in a food processor, just like graham cracker crumbs. From there, we'd treat the crumbs like a cracker crust—add sugar, salt, and melted butter—until the mixture held together easily. We did this with standard yellow and chocolate cakes. Never tried with a quick bread before—just the first method I thought of when you mentioned a pumpkin bread–crusted cheesecake. Such a fun idea!
Not easily baked thinly.
But yes, bake it regular and then slice thinly and line a serving bowl or pie plate with the slices, as you would a trifle.
I wouldn't bake it as a crust, though (could burn or dry out).
Bake the cheesecake filling plain, then scoop into the cake-line bowl, smooth the top and garnish.
Or make a cheesecake-line pudding and use it to fill the bowl/pie plate.
5 Comments
But yes, bake it regular and then slice thinly and line a serving bowl or pie plate with the slices, as you would a trifle.
I wouldn't bake it as a crust, though (could burn or dry out).
Bake the cheesecake filling plain, then scoop into the cake-line bowl, smooth the top and garnish.
Or make a cheesecake-line pudding and use it to fill the bowl/pie plate.