Cinnamon Graham Crust Recipes

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GRAHAM CRACKER CRUST I

This goes great with many pies.

Provided by Carol

Categories     Desserts     Pies     100+ Pie Crust Recipes     Crumb Crusts

Time 17m

Yield 8

Number Of Ingredients 4



Graham Cracker Crust I image

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.

Nutrition Facts : Calories 175.6 calories, Carbohydrate 20.5 g, Cholesterol 22.9 mg, Fat 10.2 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 5.7 g, Sodium 156.6 mg, Sugar 13.2 g

1 ½ cups finely ground graham cracker crumbs
⅓ cup white sugar
6 tablespoons butter, melted
½ teaspoon ground cinnamon

HOMEMADE GRAHAM CRACKER CRUST

Instead of purchasing a crust, make this graham cracker crust recipe with just three everyday ingredients. -Janaan Cunningham

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1 pie crust (9 inches).

Number Of Ingredients 3



Homemade Graham Cracker Crust image

Steps:

  • In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-in. pie plate., Refrigerate for 30 minutes before filling, or bake at 375° until crust is lightly browned, 8-10 minutes. Cool on a wire rack before filling.

Nutrition Facts : Calories 173 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 147mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

1-1/2 cups crushed graham cracker crumbs (24 squares)
1/4 cup sugar
1/3 cup butter, melted

CINNAMON GRAHAM CRACKER CRUST

Originally from the Fanny Farmer Baking Book. I use it for my Lemon Meringue and Key Lime Pies. I don't usually add the cinnamon but it is an option.

Provided by Marg CaymanDesigns

Categories     Dessert

Time 15m

Yield 1 8 or 9-inch pie crust, 8 serving(s)

Number Of Ingredients 4



Cinnamon Graham Cracker Crust image

Steps:

  • Combine cracker crumbs and sugar in a bowl, then add the butter and optional cinnamon.
  • Stir with a fork until crumbs are moistened.
  • Empty the mixture in the pie plate, then pat and press mixture evenly all around the bottom and sides of the plate.
  • Before filling, either bake in a preheated 350°F oven for 8-10 minutes or chill for about an hour.
  • (You simply want the crust to be firm and both baking and chilling will do that, although I prefer baking.).

1 1/2 cups graham cracker crumbs (about 12-14 whole crackers)
1/4 cup sugar
8 tablespoons butter, melted
1/2 teaspoon cinnamon (optional)

AUNT MARLENE'S CHEESECAKE WITH CINNAMON GRAHAM CRUST

I've had this recipe for many years and I'm glad that I finally made it! Aunt Marlene got this recipe from her neighbor, Barbara Arnold. You can make it with or without the glaze. My Aunt serves the glaze on the side. I only a had a 10" springform pan and it worked fine. It just made a flatter cake. Note: Flour was not in the original recipe but I added it after reading that it helps prevent cracks!

Provided by Oolala

Categories     Cheesecake

Time 1h30m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 18



Aunt Marlene's Cheesecake With Cinnamon Graham Crust image

Steps:

  • Heat oven to 375 degrees and place oven rack in the middle of the oven.
  • Throughly mix ingredients for crust.
  • Press them into the bottom of a 9" spring form pan (10" ok too). Do sides too if you can.
  • Chill the crust about one hour or more.
  • Combine eggs, cream cheese, sugar, salt, flour, vanilla extract, almond extract and beat until smooth with an electric mixer at medium speed.
  • Now blend in sour cream. Don't over beat the mixture as this causes air to get into the batter and causes cracks later.
  • Pour this mixture into the crust and bake, on a middle oven rack about 60 minutes, until it sets. It will lightly brown and not jiggle much when moved. (I used a cookie sheet with some water in it and I put foil around the bottom of the spring form pan). Do not open the oven within the first 30 minutes of cooking.
  • Let cake cool on a wire rack at room temperature completely, and then chill in the refrigerator for at least 5 hours.
  • Invert the cake to serve, so that the crumbs are on the top. Serve like this or with the glaze on top or along side.
  • For the Glaze: Cook the berries in 3/4 cup water until simmering.
  • Mix cornstarch with 1/4 cup water and pour into berry mixture and add sugar. Bring to a boil, stir constantly, until thick and clear, a couple of minutes. Add the red food coloring if using strawberries.
  • Chill the glaze and coat the top of the cake or serve along side the cake.

Nutrition Facts : Calories 752.3, Fat 53.7, SaturatedFat 29.2, Cholesterol 207.6, Sodium 421.1, Carbohydrate 61, Fiber 1.7, Sugar 49.1, Protein 9.8

1 1/3 cups graham cracker crumbs
1/4 cup walnuts, finely chopped
1/2 teaspoon cinnamon
1/2 cup unsalted butter, melted
3 eggs, well beaten
2 (8 ounce) packages cream cheese, room temperature
1 cup sugar
1/4 teaspoon salt, not kosher salt
2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 cups sour cream (1 1/2 pints)
3 tablespoons flour
1 pint fresh strawberries, hulled (or blueberries)
3/4 cup water
1/4 cup water
1 1/2 tablespoons cornstarch
1/2 cup sugar
1 dash red food coloring, if using strawberries

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