Graham Cracker Cheesecake Crust Recipes
GRAHAM CRACKER CRUST I
This goes great with many pies.
Provided by Carol
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Time 17m
Yield 8
Number Of Ingredients 4
Steps:
- Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
- Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.
Nutrition Facts : Calories 175.6 calories, Carbohydrate 20.5 g, Cholesterol 22.9 mg, Fat 10.2 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 5.7 g, Sodium 156.6 mg, Sugar 13.2 g
GRAHAM CRACKER CHEESECAKE CRUST
I adopted this recipe from the Recipezaar account. I had already made it and I knew it was a winner!
Provided by Pamela
Categories Cheesecake
Time 13m
Yield 1 crust, 8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Mix all ingredients together and press evenly across bottom of a inch springform pan.
- Bake for 8 to 10 minutes; cool and fill.
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- Preheat your oven to 350°F.Add the graham cracker crumbs, sugar, and melted butter to a mixing bowl. Stir until combined. When finished, the crumbs should hold together when clenched in your fist. If the mix is too loose- it crumbles when you release your grip- add more butter, a tablespoon at a time. If the mix oozes butter when squeezed, add more crumbs by the tablespoonful.
- Set a pot, filled with 5-6 cups of water, to boil on the stove. Meanwhile, in a large mixing bowl, with your mixer on low speed, blend together the cream cheese and granulated sugar. After the cream cheese and sugar come together, increase the mixing speed to medium and beat until very smooth, about 2 minutes. Stop the mixer and scrape down both the beaters and the bowl twice during mixing.
- Pour the cheesecake batter into the foil-wrapped springform pan. Set this pan into a larger pan and carefully pour the water you boiled earlier into the outer pan. Try to avoid splashing water into the cheesecake batter as it could interfere with the custard's baking.
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