Graham Cracker Cheesecake Crust Recipes

GRAHAM CRACKER CRUST I

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.

HONEY MAID GRAHAM CRACKER CRUST CHEESECAKE

Steps:

• Pulverize about 15 graham crackers in your food processor to make 2 cups of crumbs. Once you have your graham crackers crumbs, mix them up into your crust.
• Transfer your crumbs into a mixing bowl.
• Next, add your melted butter and stir with a fork until combined.
• Now, take your springform pan and transfer the mixture into it.
• Use a measuring cup with a clean bottom to tamp down the crumbs into the crust. Make sure you press uniformly. You can use your fingers to press the crust against the walls of the pan. Then, let it aside while you make your cheesecake filling recipe.
• Preheat the oven to 190 degrees Celsius.
• Beat your room temperature cream cheese in a mixing bowl, use an electric mixer. Do it at the lowest speed.
• Once is smooth and creamy, add the sugar, add the eggs - 1 by 1 -, and the vanilla extract. Mix well.
• Pour the cheesecake mixture into the chilled cracked crust and spread evenly.
• Pour water into the baking sheet and place your cheesecake on top.
• Bake the cheesecake for about 1 hour.
• Remove cheesecake from the oven and allow it to cool at room temperature for 1 hour.
• Refrigerate for another 4 hours before serving.
• Enjoy!

GRAHAM CRACKER CHEESECAKE CRUST

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.

MINI CHOCOLATE CHEESECAKES WITH GRAHAM CRACKER CRUST

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar together in a small bowl. Press 1 tablespoon of the crumb mixture into the bottom of each prepared cup.
• Measure 1/2 cup chocolate chips and set aside for topping. Evenly distribute the remaining chips among the cups, sprinkling them over the crust layer.
• Beat cream cheese, 1/2 cup sugar, egg, cocoa powder, and vanilla in a large mixing bowl until smooth. Spoon about 1/4 cup of the cream cheese mixture into each cup. Sprinkle remaining chocolate chips over top.
• Bake in the preheated oven until just set, 17 to 23 minutes. Remove from the oven and let cool completely on a wire rack, 15 to 30 minutes.
• Cover and refrigerate for at least 1 hour before serving.

CHOCOLATE CHEESECAKE WITH GRAHAM CRACKER CRUNCH

Steps:

• Heat oven to 250 degrees. Line a 9- or 10-inch springform pan with parchment paper.
• In a bowl, combine graham cracker crumbs, brown sugar and melted butter, and use fingers to mix well. Press firmly into prepared pan, evenly covering the bottom and about 1/2 inch up the sides. Refrigerate until ready to bake.
• In a microwave or the top of a double boiler, heat sour cream and chocolate together just until chocolate is melted. Mix until smooth.
• In a mixer fitted with the paddle attachment, beat cream cheese and granulated sugar together until smooth and fluffy, at least 2 minutes. Mix in eggs one at a time. At low speed, gradually pour in chocolate mixture and mix until smooth.
• Pour filling over the crust in the pan and bake about 1 1/2 hours, until top is set and dry but still jiggles in the center when you shake the pan.
• Set aside to cool and refrigerate until ready to serve, up to 2 days.
• For garnish, place graham crackers in a thick sealable plastic bag and crush, using your hands or a pot, into irregular crumbs. In a small skillet, melt butter until it foams. Add crumbs and cook, stirring, until lightly toasted and fragrant.
• When ready to serve, gently remove sides of springform pan. Serve chilled cheesecake in slices, sprinkled with crumbs and drizzled with chocolate ganache (if using).