Best Cinnamon Graham Cracker Crust Recipes

Cinnamon Graham Cracker Crust image

Provided by Marg CaymanDesigns

Categories Dessert

Time 15m

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

Number Of Ingredients 4

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)

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.).

EGGNOG CHEESECAKE WITH CINNAMON-GRAHAM CRACKER CRUST image

Number Of Ingredients 20

CRUST
9 whole graham crackers
2 T sugar
1-1/2 t ground cinnamon
1/4 c (1/2 stick) unsalted butter, melted (Never mind unsalted; I always use salted.)
FILLING
1-1/2 lbs cream cheese, room temperature
3/4 c sugar
2 T dark rum
1 T brandy
1 t vanilla extract
1/2 t ground nutmeg
3 large eggs, room temperature
TOPPING
1-1/2 c sour cream
1-1/2 T sugar
1/4 t vanilla extract
1 t ground cinnamon
1/4 t ground nutmeg
Cinnamon sticks

Steps:

FOR CRUST: Position rack in center of oven and preheat to 375. Grind graham crackers, sugar and ground cinnamon in processor. Transfer crumb mixture to medium bowl. Add butter and toss until evenly moistened. Press crumb mixture over bottom and 1-3/4 inches up sides of 9-inch-diameter springform pan with 2-3/4-inch-high sides. Freeze crust until cold, about 10 minutes. Bake crust until beginning to brown, about 8 minutes. Transfer to rack and cool. FOR FILLING: Beat cream cheese and sugar in large bowl of electric mixer until very smooth. Add dark rum, brandy, vanilla extract and ground nutmeg and beat to blend. Reduce speed to low. Add eggs 1 at a time, beating after each addition until just blended. Spoon filling into crust. Bake until filling is puffed, very light brown and softly set in center, about 45 minutes. Transfer cheesecake to rack and cool 30 minutes. (Center may fall slightly.) Increase oven temp to 400. FOR TOPPING: In medium bowl, whisk sour cream, sugar and vanilla to blend. Pour mixture gently over cheesecake, filling center depression, and spread evenly to edges. Bake until set, about 8 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Cut around sides of pan to loosen. Release pan sides. Sift ground cinnamon and nutmeg over cheesecake. Arrange cinnamon sticks in center and serve.