1. Graham Cracker Crust Recipe 13x9
2. No Bake Graham Cracker Crust 9x13
3. Graham Cracker Crust For Cheesecake
4. Recipe For Graham Cracker Crust 9x13 Pan Cheesecake
5. Recipe For Graham Cracker Crust For Pie

The best classic plain cheesecake recipe with a graham cracker crust. Impress guests every time you make this Philadelphia style cheesecake with our step by step recipe how make to bake a cheesecake in a water bath. #plaincheesecake #classiccheesecake #philadelphiacheesecake. 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. Pour the cheesecake mixture on top of the cooled crust. Place the springform pan in a 9x13 inch pan or larger roasting pan. Carefully fill the roasting pan with about 1 inch of water. Place the water bath with the cheesecake inside in the oven and bake at 325º F for 60-70 minutes.see note.

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.

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.

Graham Cracker Crust Recipe 13x9

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.

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Easy to follow recipe for pumpkin cheesecake bars that are made in a 9×13 inch pan! These pumpkin cheesecake bars have a graham cracker crust and the filling is only 7 ingredients!

What keeps you from making cheesecake at home? I know I used to be afraid of tackling it!

Cheesecake bars are a great alternative to a round cheesecake. First, you don’t need a springform pan with cheesecake bars – all you need is a 9 x13 inch pan. Second, you don’t have to add a water bath for cheesecake bars, BUT if you want to ensure that your cheesecake bars don’t crack at all, you can place a pan of water in the bottom of your oven, which is way easier than placing the cheesecake in a water bath.

Crust and Filling Options

Let’s outline some of the substitutions that you could make to this recipe.

You could swap chocolate graham crackers in for the regular graham crackers. There is nothing like pumpkin AND chocolate. If you want to get really bold, you could even use oreo crumbs in place of the graham crackers. YUM.

For the actual cheesecake, you could jazz things up by adding mini chocolate chips to the batter. Now we’re talking, right?

Or you could add a layer of chocolate ganache to the cheesecake bars once they have been chilled. However you decide to serve them, they will be awesome!

How To Tell if Cheesecake Bars Are Done

The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center and slightly puffy. The cheesecake will continue to cook while cooling in the oven.

Total Time Required

• 5 minutes to prep the crust
• 8-10 minutes to pre-bake the crust
• 10 minutes to prep the cheesecake filling
• 40-45 minutes to bake
• 60-90 minutes allow the bars to cool inside the oven with the door open
• at least 3 hours to chill before serving

For a step-by-step of how to make this pumpkin cheesecake bar recipe, watch this short video:

More Pumpkin Desserts

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Ingredients

No Bake Graham Cracker Crust 9x13

Crust

• 2 cups graham cracker crumbs
• 6 tbsp unsalted melted butter
• 1/4 cup granulated sugar

Cheesecake

• 3 packages full fat cream cheese
• 1/2 cup granulated sugar
• 2 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1 tsp vanilla
• 3/4 cup pumpkin puree
• 3 large eggs

Graham Cracker Crust For Cheesecake

Instructions

CRUST

Recipe For Graham Cracker Crust 9x13 Pan Cheesecake

1. Preheat the oven to 350º F.
2. If using whole graham crackers, pulse them in a blender or food processor until they are very fine. You can also find graham cracker crumbs in the baking aisle. Measure out 2 cups of crumbs. In a small bowl, combine the crumbs with the melted butter and sugar, mix well until incorporated.
3. Add the crumbs to a 9x13 inch pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan.
4. Place the pan in the oven, pre-bake the crust for 8-10 minutes or until golden.
5. Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture.
6. Turn the oven down to 325º F.

Recipe For Graham Cracker Crust For Pie

CHEESECAKE

1. In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes. Add in the sugar, pumpkin pie spice, cinnamon, and vanilla extract, beat again. Beat in the pumpkin puree. Add in the eggs, ONE at a time, beating after each one. Beat the mixture for 1 additional minute. Pour the cheesecake mixture on top of the cooled crust.
2. Bake the cheesecake for 40-45 minutes. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center
3. Once your cheesecake looks done, turn the oven off and open the oven door a little. Allow the cheesecake to cool to room temperature inside the oven before removing - this could be 60-90 minutes.
4. Once cooled, place the cheesecake in the fridge for at least 6 hours or overnight.
5. Cut and serve.