Best Graham Pecan Crust Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PUMPKIN CHEESECAKE PIE WITH GRAHAM CRACKER AND PECAN CRUST



Pumpkin Cheesecake Pie with Graham Cracker and Pecan Crust image

Provided by James Briscione

Categories     dessert

Time 2h20m

Yield 8 servings

Number Of Ingredients 11

1 cup graham cracker crumbs
3/4 cup chopped pecans
2 cups sugar
1/2 teaspoon kosher salt
1/2 stick (4 tablespoons) unsalted butter, melted
8 ounces cream cheese, at room temperature
1 tablespoon vanilla extract
3 large eggs, at room temperature
One 15-ounce can pure pumpkin
1 tablespoon pumpkin pie spice
Whipped cream for serving, if desired

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F.
  • Combine the graham cracker crumbs, pecans, 1/2 cup of the sugar, the salt and butter in a food processor and pulse in short bursts until well combined.
  • Scoop the graham cracker mixture into a 10-inch tart pan with a removable bottom. Press the mixture into an even layer, covering the bottom and sides of the pan.
  • Place the pan on a baking sheet and bake until set, about 15 minutes. Set aside on a rack to cool.
  • Lower the oven temperature to 325 degrees F. Combine the remaining 1 1/2 cups sugar, cream cheese and vanilla extract in a bowl. Beat with an electric mixer until light and fluffy, about 3 minutes.
  • Add the eggs to the mixture one at a time, making sure to completely incorporate each egg before adding the next. Add the pumpkin and pumpkin pie spice and beat until smooth.
  • Transfer the pumpkin mixture to the cooled crust, place on a baking sheet and bake in the oven until firm in the center, about 50 minutes. Remove and cool on a rack. Refrigerate until completely chilled before serving, about 2 hours. Serve with whipped cream, if desired.

SWEET POTATO PECAN PIE WITH HOMEMADE GRAHAM CRACKER CRUST



Sweet Potato Pecan Pie with Homemade Graham Cracker Crust image

The graham cracker crust for this heavenly pie is a nice change from a pastry crust. The coconut and pecan crumb topping makes it seem so special.-Heather Hunsaker, Austin, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 23

1-3/4 cups graham cracker crumbs
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
FILLING:
1-1/2 cups mashed sweet potatoes
1 cup apple butter
3/4 cup evaporated milk
3 eggs
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/8 teaspoon ground ginger
TOPPING:
1-1/4 cups chopped pecans
1/2 cup sweetened shredded coconut
1/3 cup packed brown sugar
1/4 cup quick-cooking oats
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup cold butter, cubed

Steps:

  • Combine the first four ingredients; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack., In a large bowl, combine the filling ingredients. Pour into crust. Bake for 30 minutes., Meanwhile, in another bowl, combine the pecans, coconut, brown sugar, oats, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over pie; bake for 10-15 minutes longer or until a knife inserted in the center comes out clean and topping is golden brown. Cool completely on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 701 calories, Fat 40g fat (17g saturated fat), Cholesterol 137mg cholesterol, Sodium 490mg sodium, Carbohydrate 81g carbohydrate (54g sugars, Fiber 5g fiber), Protein 9g protein.

PECAN GRAHAM CRUST



Pecan Graham Crust image

Posting this for a Zaar friend who needs low sugar recipes but loves coconut! Hope she can tweak this for her dessert recipes.

Provided by Aroostook

Categories     Pie

Time 20m

Yield 8 serving(s)

Number Of Ingredients 4

1 cup graham cracker crumbs
1/2 cup chopped pecans
1/2 cup unsweetened flaked coconut
3 tablespoons butter or 3 tablespoons margarine

Steps:

  • Preheat oven to 350 degrees F.
  • Place graham cracker crumbs, pecans and coconut flakes on a cookie sheet.
  • Place in oven for 15 minutes, stirring every 5 minutes.
  • Remove the crumb mixture and let cool.
  • In medium bowl, melt butter in microwave, about 30 seconds depending on your microwave.
  • Add crumb mixture to butter and mix together well making sure butter is well incorporated.
  • Use as crust for your favorite cheesecake, torte or cream pie.

PUMPKIN-BOURBON CHEESECAKE WITH GRAHAM-PECAN CRUST & CREME!



Pumpkin-Bourbon Cheesecake With Graham-Pecan Crust & Creme! image

I have made this cheesecake 3 times with excellent results but I have put in my notes in the recipe an error of judgement on my part which I have listed. This is a very interesting recipe and I hope that anyone using this recipe will enjoy it as much as we do. This recipe will freeze for 3 months very well just pull out for a couple of hours before serving and enjoy!

Provided by oilpatchjo

Categories     Dessert

Time 2h

Yield 16 slices, 16 serving(s)

Number Of Ingredients 25

3 ounces graham crackers (5 whole crackers broken into large pieces})
3 tablespoons sugar
2 ounces pecans
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 tablespoons unsalted butter (melted)
1 1/3 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1/2 teaspoon table salt
15 ounces pumpkin
1 1/2 lbs cream cheese (cut into 1-inch chunks and left to soften at room temperature, about 30 minutes)
1 teaspoon vanilla extract
5 large eggs (left at room temperature, about 30 minutes)
1 cup heavy cream
1/4 cup Bourbon
1 cup heavy cream
1/2 cup sour cream
1/2 cup packed light brown sugar
1/8 teaspoon table salt
2 teaspoons Bourbon

Steps:

  • CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of 9-inch. springform pan evenly with nonstick cooking spray. Pulse crackers, nuts, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into prepared springform pan and, using hand, spread crumbs into even layer. Using flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use a soup spoon to press and smooth crumbs into edges of pan. Bake until fragrant and browned about the edges, about 15 minutes. Cool on wire rack
  • FILLING: Bring about 4 quarts water to simmer in stockpot. Whisk sugar, spices, and salt in small bowl; set aside. To dry pumpkin see instructions below In standing mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula. Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition. Add pumpkin and vanilla and beat at medium speed until combined, about 45 seconds; scrape bowl. Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl. Add heavy cream and bourbon and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand. Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 1/2 hours see note. Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes.Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.
  • TO SERVE: Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.
  • STEP -BY-STEP: Drying Pumpkin with Paper Towels Line baking sheet with triple layer of paper towels. Spread pumpkin on paper towels in roughly even layer. Cover pumpkin with second triple layer of paper towels and press firmly until paper towels are saturated. Peel back top layer of towels and discard. Grasp bottom towels and fold pumpkin in half; peel back towels. Repeat and flip pumpkin onto baking sheet; discard towels. I did this method twice but I left the pumpkin on the paper toweling overnight I would not recommend that as I found out after making this cheesecake twice for gifts then once for ourselves the cheesecake was too dry. In future I will follow the directions set out!
  • In bowl of standing mixer, whisk heavy cream, sour cream, brown sugar, and salt until combined. Cover with plastic wrap and refrigerate until ready to serve cheesecake, at least 4 hours or up to 24, stirring once or twice during chilling to ensure that sugar dissolves.
  • Brown Sugar and Bourbon Cream:When ready to serve cheesecake, add bourbon and beat mixture with whisk attachment at medium speed until small bubbles form around edges, about 40 seconds; increase speed to high and continue to beat until fluffy and doubled in volume, about 1 minute longer. Spoon cream on individual slices of cheesecake.
  • Note:Depending on the oven and the temperature of the ingredients, the cheesecake may bake about 15 minutes faster or slower than the instructions indicate; it is therefore best to check the cake 1 1/4 hours into baking. Although the cheesecake can be made up to three days in advance, the crust will begin to lose its crispness after only one day. To make slicing the cheesecake easy and neat, use a knife with a narrow blade, such as a carving knife; between cuts, dip the blade into a pitcher of hot water and wipe it clean with paper towels. The cheesecake is good on its own, but the Brown Sugar and Bourbon Cream is a grand addition.

FUDGE BARS WITH PECAN-GRAHAM CRUST



Fudge Bars with Pecan-Graham Crust image

Categories     Chocolate     Dairy     Dessert     Bake     Pecan     Winter     Gourmet

Yield Makes 24 bars

Number Of Ingredients 14

For crust
five 5- by 2 1/2-inch graham crackers or 2/3 cup crushed graham crackers
1/2 cup pecans, toasted lightly
2 tablespoons sugar
3/4 stick (6 tablespoons) unsalted butter, melted
1/4 teaspoon salt
For fudge layer
4 ounces unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter, cut into pieces
2 large eggs, beaten lightly
1/4 teaspoon vanilla
1/4 teaspoon salt
2 cups firmly packed light brown sugar
1 cup all-purpose flour

Steps:

  • Make crust:
  • Preheat oven to 350°F.
  • Into a food processor crumble graham crackers and grind into crumbs. Add pecans, sugar, butter, and salt and pulse motor until nuts are chopped fine. Press crumb mixture evenly onto bottom of an 11- by 7-inch baking pan and bake in middle of oven 5 minutes. Cool crust in pan on a rack.
  • Make fudge layer:
  • In a medium metal bowl set over a saucepan of barley simmering water melt chocolate with butter, stirring. Remove bowl from pan and cool to room temperature. With an electric mixer beat in remaining ingredients, beating until smooth.
  • Spread fudge layer on top of crust and bake in middle of oven 30 to 35 minutes, or until top is set, edges have begun to pull away from sides of pan, and a tester inserted in center comes out with moist chocolate adhering. While fudge is still hot, score with a sharp knife into 24 small bars and cut into bars, wiping knife blade clean after each cut. Cool bars in pans on a rack. Bars will continue to set as they cool but will remain somewhat soft. Bars keep in an airtight container 3 days or, covered and chilled, 1 week.

GRAHAM PECAN CRUST



GRAHAM PECAN CRUST image

Categories     Dessert     No-Cook

Yield 1 9-inch pie

Number Of Ingredients 3

1 cup graham cracker crumbs
1/2 cup finely chopped toasted pecans
6-8 tbsp melted margarine

Steps:

  • To toast pecans, place on a tray in a 350F oven for about 5 minutes, stirring frequently so they don't burn. Overcooked pecans are bitter. Mix ingredients in a bowl or in the pie pan you will be using. Press into a 9-inch pie pan. Chill.

Related Topics