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.
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.
More about “graham cracker cheesecake crust recipes”
Time 14h10m Yield 12 Number Of Ingredients 9 Steps:
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan. Combine graham cracker crumbs, melted butter, and sugar for crust in a bowl until mixture resembles wet sand. Transfer to the prepared pan. Use the bottom of a measuring cup to press crumbs firmly into an even layer. Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and let sit on a wire rack until completely cool. Leave the oven on. While the crust is cooling, beat cream cheese in a stand mixer fitted with the paddle attachment on low speed until smooth. Add sugar, sour cream, and vanilla. Scrape down the bottom and sides of the bowl and continue to beat until combined. Gently whisk one egg with a fork in a small bowl; add to the cream cheese mixture and beat just until combined. Repeat with each remaining egg, whisking and adding just one at a time. Remove the bowl from the stand mixer and firmly bang it on the counter a few times to release any large air bubbles. Place the springform pan (with the cooled crust) in an oven bag. Fold down the excess and wrap the pan in a layer of heavy-duty aluminum foil. Pour cheesecake mixture into the pan. Place the springform pan in a large roasting pan and move it to the lower rack of the oven. Pour 2 inches of boiling water into the roasting pan. Bake cheesecake until edges are puffed and surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 ½ hours. Tent the cheesecake with a sheet of foil if the top is browning too much during baking. Turn off the oven; keep the oven door closed and let the cheesecake cool slowly for 2 hours. Remove from the oven. Take the springform pan out of the water bath and set it on a cooling rack; let sit until it comes to room temperature, about 2 more hours. Place in the refrigerator until fully set, 8 hours to overnight. Run the tip of a knife around the edges of the pan. Unhinge the lock and remove the pan sides. Use a warm, clean knife to cut every slice. Top slices with cherry pie filling. Keep leftovers in the refrigerator.
