GRAHAM CRACKER PIE CRUST
Steps:
- Cream together butter and sugars. Mix in honey. Stir in the flours, salt and cinnamon, and mix until just incorporated. Refrigerate dough for 2 hours.
- Preheat oven to 325 degrees F.
- Divide dough equally and fill pie pans. Bake in preheated oven until just set.
THE BEST CHEESECAKE
We've created the cheesecake of your dreams - rich, dense and creamy with a buttery, not-too-sweet graham cracker crust. Easy-to-follow instructions ensure a smooth, crack-free top every time.
Provided by Food Network Kitchen
Categories dessert
Time 10h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven and preheat to 325 degrees F.
- For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in the microwave in 10-second increments. Brush a 9-inch springform pan with some of the melted butter.
- Stir together the remaining butter with the graham cracker crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan, taking care to get the crust evenly to the edges. Bake until golden brown, 15 to 18 minutes. Let cool. Place the pan on a large sheet of foil and wrap up the sides. Place in a roasting pan.
- For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes.
- Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
- Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife.
GRAHAM-CRACKER CRUST (MICROWAVE)
I have used this over and over again. It is quick and easy, eliminating the need for those expensive premade crusts.
Provided by PaulaG
Categories Dessert
Time 12m
Yield 1 pie crust
Number Of Ingredients 2
Steps:
- Break the graham crackers into the food processor bowl, process until fine crumb consistency. Or use store bought crums.
- Pour the melted butter into the processor bowl and pulse until well blended.
- Pour the crumb mixture into a 9-inch microwave safe glass pie dish.
- Press crumb mixture firmly into pie dish.
- Microwave on high for 1 to 2 minutes; rotating dish one-fourth turn every 30 seconds.
- Watch carefully to ensure that crust does not burn.
- Allow crust to rest and cool before filling.
Nutrition Facts : Calories 838.1, Fat 68.4, SaturatedFat 39.9, Cholesterol 162.5, Sodium 873.6, Carbohydrate 53.8, Fiber 2, Sugar 21.8, Protein 5.5
5-MINUTE MICROWAVE CHEESECAKE RECIPE BY TASTY
Here's what you need: butter, graham cracker, cream cheese, sugar, vanilla extract, fresh raspberries
Provided by Alvin Zhou
Categories Desserts
Yield 1 serving
Number Of Ingredients 6
Steps:
- Melt the butter in a small microwaveable ramekin. Tilt the ramekin to coat the sides.
- Crush the graham crackers into fine crumbs, then add to the ramekin with the butter and mix well. With a spoon, press the crust evenly against the bottom of the dish.
- In a small bowl, combine the cream cheese, sugar, and vanilla, stirring until there are no lumps.
- Spread the filling on top of the graham cracker crust.
- Microwave for at least 4 minutes, 45 seconds at a time, at half power. Make sure the cheesecake does not bubble over the sides of the ramekin.
- Chill in the freezer for at least 30 minutes, until completely cool to the touch.
- With a knife, loosen the edges of the cheesecake, then invert onto a plate, or eat straight from the dish.
- Top with a few raspberries.
- Enjoy!
Nutrition Facts : Calories 606 calories, Carbohydrate 32 grams, Fat 50 grams, Fiber 1 gram, Protein 7 grams, Sugar 24 grams
GRAHAM CRACKER CRUST
Learn how to make a thick, buttery homemade graham cracker crust with only 3 ingredients.
Provided by Sally
Categories Pie
Time 15m
Number Of Ingredients 3
Steps:
- If you're starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin.
- Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks.
- Pour the mixture into an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tip: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. If making a pie, run a spoon around the bottom "corner" where the edge and bottom meet to help make a rounded crust-this helps prevent the crust from falling apart when you cut slices.
- For a baked dessert, pre-bake this crust per your filling recipe's directions. I usually pre-bake for 10 minutes at 350°F (177°C). For a no-bake dessert, cool the crust completely before using, unless your filling's recipe instructs otherwise.
GRAHAM CRACKER CRUST
This is a great graham cracker crust, not dry or crumbly. It is sweet, almost like caramel. I recommend filling it with Recipe #115634. This will make a 9 inch crust but you can easily adjust it to make a taller 10 inch cheesecake crust.
Provided by MommyMakes
Categories Dessert
Time 10m
Yield 1 9 inch crust
Number Of Ingredients 3
Steps:
- Mix ingredients together.
- Press onto bottom and up sides of pan until desired size.
- Bake silver pan at 350F for 8-10 minutes, or dark pan at 300F for 8-10 minutes.
- Fill!
Nutrition Facts : Calories 1040.6, Fat 54.5, SaturatedFat 30.4, Cholesterol 122, Sodium 826.4, Carbohydrate 136.4, Fiber 2.4, Sugar 97.2, Protein 6.4
GRAHAM CRACKER CRUST
A no-bake recipe using softened butter instead of melted butter. I find this produces a better consistency for the crust.
Provided by Carole
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Time 1h5m
Yield 8
Number Of Ingredients 3
Steps:
- Mix crumbs, butter, and sugar in a bowl. Press mixture into a 9-inch pie plate. Use a spoon to press the crumbs up the side of the plate and the side of your hand to press down on the top.
- Refrigerate at least 1 hour before filling.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 20.4 g, Cholesterol 22.9 mg, Fat 10.2 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 5.7 g, Sodium 156.6 mg, Sugar 13.2 g
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
HOMEMADE GRAHAM CRACKER CRUST
Instead of purchasing a crust, make this graham cracker crust recipe with just three everyday ingredients. -Janaan Cunningham
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1 pie crust (9 inches).
Number Of Ingredients 3
Steps:
- In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-in. pie plate., Refrigerate for 30 minutes before filling, or bake at 375° until crust is lightly browned, 8-10 minutes. Cool on a wire rack before filling.
Nutrition Facts : Calories 173 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 147mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
CREAMY MICROWAVE CHEESECAKE
This is a basic cheesecake without all the fuss. My mother doesn't care for graham crackers so we used a shortbread crust which was fantastic.
Provided by BethHallKelley
Categories Cheesecake
Time 3h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine cream cheese, sugar, egg, and vanilla until smooth.
- Stir in sour cream.
- Put the prepared pie crust in a glass pie dish.
- Pour mixture into crust and place in microwave.
- Cook on medium-high power for 8-10 minutes or until center is almost set.
- Chill for at least 3 hours.
- Top with your favorite topping.
GRAHAM CRACKER CRUST
Use this graham cracker crust recipe to make our Summer Fruit Cream Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch crust
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.
- Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.
GRAHAM CRACKER CRUST-MICROWAVE
This is the easiest way to make a graham cracker pie crust, you never have to worry about it burning; and you mix it up right in the pie pan. I was so used to buying the premade kind, I almost forgot how delicious a homemade crust can be. This one will vie with the filling for your favorite part of the pie.
Provided by transworldco
Categories Dessert
Time 8m
Yield 1 9" pie crust, 8 serving(s)
Number Of Ingredients 3
Steps:
- Melt margarine in a 9" pyrex pie plate in the microwave until melted (about 1 min.), stirring once or twice. Add graham cracker crumbs and sugar. Mix with a fork until blended. Use your hands to pat into place. Microwave on 50% power for 2 1/2 minutes and then on full power for 30 seconds. Cool and fill.
GRAHAM CRACKER CRUST
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield One 9-inch pie crust
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F. Process the graham crackers and sugar in a food processor to a fine crumb. Add the melted butter and pulse until moist. Press the crumbs into a 9-inch pie plate and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack before filling.
CINNAMON GRAHAM CRACKER CRUST
Originally from the Fanny Farmer Baking Book. I use it for my Lemon Meringue and Key Lime Pies. I don't usually add the cinnamon but it is an option.
Provided by Marg CaymanDesigns
Categories Dessert
Time 15m
Yield 1 8 or 9-inch pie crust, 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine cracker crumbs and sugar in a bowl, then add the butter and optional cinnamon.
- Stir with a fork until crumbs are moistened.
- Empty the mixture in the pie plate, then pat and press mixture evenly all around the bottom and sides of the plate.
- Before filling, either bake in a preheated 350°F oven for 8-10 minutes or chill for about an hour.
- (You simply want the crust to be firm and both baking and chilling will do that, although I prefer baking.).
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- If you are not starting with the boxed graham cracker crumbs, you will need 10 graham crackers (my Honey Maid brand package held 9 crackers). Use a large ziploc plastic storage bag and crush the crackers with a rolling pin or the mallet of a meat tenderizer until they reach a fine consistency. Or pulse the crackers in your food processor until you have finely ground crumbs.
- In a medium size mixing bowl, combine the graham cracker crumbs with sugar (or the same amount of packed brown sugar) then add the melted butter. Use a fork to combine the ingredients and to evenly distribute the butter throughout the crumb.
- Pour the graham cracker mixture into your pan and spread evenly. Use the bottom of a clean measuring cup to firmly pack the graham cracker crust into the bottom of your pan, then use your fingers to pack the crust up the sides of your pan.
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- Mix the crumbs, margarine and sugar. Press the mixture firmly against the bottom and side of a pie plate, 9" x 1 1/4". Bake for 10 minutes or until light brown.
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- If using a springform pan: Separate a 9-inch springform pan into two pieces. Line the bottom of the pan with foil, fasten on the side piece, and spray the inside of the pan with nonstick cooking spray. Tightly wrap the outside bottom and sides of the springform pan with two layers of heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step of placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional.
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- Break up the graham crackers with your fingers just enough so they can be placed into a food processor.
- Pour in the melted butter and process until the graham crackers are evenly moistened, and hold together when pinched with your fingers.
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- Note on the pie: if you’re using a 9” standard pie plate it will be a very full pie, as you can see from the photos. Bake it on a cookie sheet just in case, but it should not spill over. You can use up to a 10” pie plate, but do not use anything smaller than 9”. If you have a 9” deep dish pie plate, you can use that as well.
- Make the crust: Preheat oven to 350°F. Grind the graham crackers in a food processor until they are a fine crumb. (You can also place them in a large gallon size ziploc bag and roll them with a rolling pin.) Place in a bowl and stir in sugar and melted butter with a fork. Press into the bottom and up the sides of a 9-10” or 9” deep dish pie plate. Bake until firm, about 10 minutes.
- Make the filling: Melt the butter with chocolate in a medium sized bowl. I did this in the microwave, heating on high in 30 second increments, stirring between each, until the chocolate is melted and smooth. (You can also do it in a bowl set over a pan of simmering water.)
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