⛸️ How To Make Graham Cracker Crust For Cheesecake

Bake your cheesecake at 350ºF for 50 to 65 minutes. You’ll know your cheesecake is done when you conduct the wobble test. This test sounds funny, but it’s the best way to test the doneness of cheeescake. Just tap the side of your cheesecake pan with a wooden spoon. If the wobbles just a bit in the center, it’s done. In a large bowl mix the butter, graham cracker crumbs, granulated sugar, salt, and cinnamon together evenly. Press the mixture into the bottom and up the sides of 9-inch springform pan. Bake the crust for 8-10 minutes, or until lightly golden. Depending on the flavor of pie you are making, try one of these substitutions. For every 1½ cups of graham cracker crumbs, you can use: 1½ cups of crushed gingersnaps (about 22 cookies): This crust is wonderful with apple, pear, and pumpkin pies. 1½ cups of crushed vanilla wafer cookies (about 33 cookies): This versatile crust complements Directions. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of a 9-inch springform pan. Mix graham cracker crumbs and melted butter together in a bowl until evenly moistened. Press crumb mixture into the bottom and about 1/2 inch up the sides of the springform pan. Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray and set pan aside. Combine the graham cracker crumbs, sugar, and butter in a mixing bowl and stir until the crumbs are evenly moistened. Press the mixture into the bottom and 1 inch up the sides of the prepared pan. With an electric mixer, beat cream cheese, sugar, egg and vanilla until smooth and creamy. Use a scoop ( #20 3 Tablespoons) to portion filling over graham cracker crust. Use a spatula or knife to smooth tops. Bake mini cheesecakes for 12-15 minutes until tops appear dry and have turned just the slightest golden brown. Baking. Place the pans into the oven and bake for 10 minutes at 400F. Reduce the temp to 250F and bake for 1 hour. Once baked (after the 70 minutes total for crust + batter) turn the oven off. Let the cheesecake rest with the door closed for 30 minutes inside the water bath, inside the oven with the door closed. If making your own graham cracker crust: Mix graham cracker crumbs and sugars together. Mix in melted butter. Press firmly and evenly into 9" pie plate. Pre bake the crust at 350 F. for 10 minutes. Then prepare cheesecake filling. Heat oven to 325°F. Beat cream cheese, sugar and vanilla in medium bowl with mixer until blended. Cheesecake Filling. Make the batter: Reduce the oven to 325°F. Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the softened cream cheese, eggs, sugar, sour cream, vanilla, and salt until smooth and creamy on medium-high speed. Scrape down the sides and bottom halfway through. In a medium bowl, stir together the graham cracker crumbs, sugar, chopped pecans and pumpkin pie spice. Pour in the melted butter and mix to combine. Spray a 10-inch springform pan with cooking spray. Press the mixture onto bottom and sides of the prepared pan. Double-wrap the outside of the pan with heavy-duty foil. Instructions. Preheat the oven to 325°F. Grease the base and inner sides of an 8-inch round springform baking tin with butter or nonstick spray and set aside. Pulse graham crackers in a food processor until they are a fine crumb (see tips for other methods), then pour the crumbs into a bowl. This delicious buttery crust is super easy: Place graham crackers in a blender or food processor to make crumbs. Alternatively, you can make crumbs by placing them in a plastic bag and use a rolling pin to smash them into crumbs. Mix with softened butter and sugar (per recipe below). Press the mixture into a pie plate and refrigerate to solidify. Step 1: Preheat and prep. Preheat your oven to 350°F. Prepare a 9-inch springform pan (here’s how to make a cheesecake without one) by spraying the bottom and sides with nonstick cooking spray and lining the bottom with a piece of parchment paper. Wrap the bottom exterior of the pan with foil to prevent leaks. Set aside. Press down firmly with a flat measuring cup to compress the crust into the bottom and edges. Bake the crust for 5 minutes at 350ºF and then let it cool. You should be able to smell the toasty crust near the end of the baking time. Place the 9” cheesecake pan into a 10” cake pan (optional). Preheat your oven to 300 degrees F. Lightly spray your 9 in. springform pan with non-stick vegetable spray. Wrap the bottom and sides of the pan in heavy-duty aluminum foil to protect your cheesecake in the water bath. In a mixing bowl, combine the graham cracker crumbs, sugar and melted butter. .

how to make graham cracker crust for cheesecake