Graham Cracker Crust
November 5th, 2008 by katie
Back when I made my mother-in-law’s cheesecake for the first time I didn’t know how to make a graham cracker crust. Her instructions were to make a crust and to pour the cheesecake batter in and bake it. So I made the first recipe I found, and-as I am wont to do-I substituted brown sugar for the white. The result is a buttery, toffee-like crust that gets as many compliments as the cheesecake. This is my classic graham cracker crust and a great reason never to buy a graham cracker crust at the store again.
Graham Cracker Crust
makes 1 9 inch crust (will work in a 10in springform), prep 5 min, cook 6-8 min- 1 cup graham cracker crumbs
- 1/3 cup firmly packed brown sugar
- 1/4 cup butter, melted
- Combine all three ingredients in a bowl, mixing well.
- Press mixture onto the bottom and sides of pie plate or springform pan.
- Bake crust at 325°F for 6-8 min. If your pan is dark or nonstick you can bake it at 300°F.
Posted in Desserts
November 5th, 2008 at 12:02 pm
The secrets just keep on coming!!! I’m just waiting for the time I can make this. I need people. Otherwise, I’ll eat it all myself… and not gonna lie, probably in one sitting.
November 5th, 2008 at 5:03 pm
Now we’re talking… I happen to be drinking a cup of joe while sitting here, and a slice of that heaven would be good RIGHT NOW!
November 5th, 2008 at 11:35 pm
I like the idea of the brown sugar in the crust.
November 6th, 2008 at 11:44 am
Yummm … I’ve never made a graham cracker crust with brown sugar but am going to try it out next time!
November 6th, 2008 at 10:06 pm
om nom nom nom nom
November 7th, 2008 at 8:10 am
Oh, beautiful!
I think I’ve sweared off all pre-made crusts by now – but don’t have a graham cracker one in my recipe box… so thank you!