- Recipe For Graham Cracker Crust 9x13 Pan Cheesecake Recipe
- Recipe For Graham Cracker Crust 9x13 Pan Cheesecake Using
- Recipe For Graham Cracker Crust 9x13 Pan Cheesecake
- Once it’s out of the oven, take it out of the bain-marie, before unwrapping the foil from the cheesecake pan. Leave the cheesecake to cool to room temperature on the counter. Cover the cheesecake with plastic wrap and place it into the fridge, still in the pan. Allow the cheesecake to chill for a minimum of 6 hours, but preferably overnight.
- Non-US Readers: With the help of other non-US readers who do not have access to graham crackers, here is a basic crust recipe you can follow for a 9-inch springform pan. 250g digestive biscuits + 100g butter + no sugar. Grind the digestive biscuits into crumbs, melt the butter, and mix with the crumbs.
You'll never buy a store-made graham cracker crust again, with this easy and delicious homemade Graham Cracker Crust recipe! You only need three ingredients including graham crackers, butter and sugar, and a pan to press the mixture into. Unlike other graham cracker crusts, this one wont fall apart! It's perfectly tender and can be used in any recipe that calls for a graham cracker crust. Mix together a cup of graham cracker crumbs, a tablespoon of sugar and three tablespoons of melted butter. Then press this mixture into the bottom of the springform pan. A flat-bottomed measuring cup will help you create a firm, even layer. Then pop the crust into a 350ºF oven for ten minutes. Basic bake for a non bake cheesecake Bake base at 350°F (176°C) for 10-12 minutes. Cool graham crust and fill with non bake filling. Pan Prep and Size For an 8” spring form pan- Line with parchment paper or coat with pan spray. Press prepared crumb into base and sides of prepared spring form pan. Follow baking directions of your favourite.
Are you searching for the Best Recipe
For Graham Cracker Pie Crust or for a 9' x 13' Baking Dish?
Here is a no fail recipe for this type of a crust for a pie (pie dish), or for bars or squares (square or oblong baking dish).
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You can, of course buy ready-made graham crumb pie crusts, but home-made graham crumb crusts taste so much better!
If you already have the crackers in 'crumb' form, you are ready to begin. If not, you need to first process the crackers to make them into crumbs.
One method to do this is to place the crackers in a plastic bag, and then use a rolling pin to crush them.
The easiest method is to crush the graham crackers in a blender or a food processor.
Recipe For Graham Cracker Crust 9x13 Pan Cheesecake Recipe
Here is the best recipe for graham cracker pie crust to use for pies, bars or squares that require a crumb crust or base.
This (single) recipe for graham cracker pie crust fits into an 8' or a 9' square baking dish, or a regular size pie dish.
Tips for baking a graham crumb crust:
If you are making a graham crumb crust for a deep pie dish, I suggest you make 1 1/2 times this recipe, otherwise the crumb crust will be too thin.
If you are making a graham crumb crust for a 9' x 13' oblong baking dish or pan, I also suggest you double this recipe, or else the crust will be too thin to support the topping.
**It is important than the butter is warmed on 'low' heat, and only until it is just melted, not over-heated or bubbling.
When pressing the graham crumb mixture into the pie dish or baking dish, do not press it down too hard, just enough to get the crumbs into shape. This will help to avoid the crust from becoming too hard.
Also, do not overbake the crust, or else it will become too hard.
I find that 'name' brand graham crackers or cracker crumbs and non 'name' brands of crumbs work equally well.
Ingredients
1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 cup **melted butter or margarine (heat just until melted)
Directions
Combine the graham cracker crumbs and the sugar in a medium size bowl.
Add the melted butter or margarine, and gently mix with a fork, until the melted butter is combined with the crumbs and the sugar.
Transfer the crumb mixture into the pie or baking dish and gently press the crumb mixture into the bottom and sides of the dish (or the bottom of a square or oblong baking dish.)
Bake the crumb crust at 375° F for about 8 - 10 minutes, then cool. Do not over-bake.
Note - if making 1 1/2 of the crumb crust recipe for a deep dish pie, the crumb crust will need to bake for about 12 - 14 minutes.
If making a double batch of the crumb crust for an oblong 9' x 13' baking dish, adjust the baking time accordingly (I suggest about 10 - 12 min).
Allow the crust to cool before adding the filling, unless the recipe instructs otherwise.
The SCRUMPTIOUSLY SCRUMPTIOUS Cherry Cheesecake (pictures shown below) was made using the crumb crust recipe on this page (a double recipe).
*If you are interested in the recipe for the above pictured No-Bake, Easy, 'Light' Cheesecake go here.
Recipe For Graham Cracker Crust 9x13 Pan Cheesecake Using
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