- Recipe For Graham Cracker Crust For 9x13 Pan
- Recipe For Graham Cracker Crust 9x13 Pan Cheesecake
- 13x9 Graham Cracker Crust Recipe
- Recipe For Graham Cracker Crust 9x13 Pan Cheesecake Recipe
- Fillings For Graham Cracker Crust
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.
![Pie Pie](/uploads/1/2/6/3/126375130/860945029.jpg)
Recipe For Graham Cracker Crust For 9x13 Pan
- Heat oven to 350°F. In ungreased 13x9-inch pan, combine graham cracker crumbs, sugar and margarine; mix well. Press crust mixture evenly in bottom of pan. Bake at 350°F. For 8 to 10 minutes or until toasted. Reduce oven temperature to 300°F.
- Scoop the crumbs into a mixing bowl and stir in the sugar. Add the melted butter and stir until well combined and all of the crumbs are moistened. Scoop the mixture into a 9-9.5 inch pie plate (or springform pan) and firmly press it down into an even layer on the bottom and up around the sides of the dish.
4 ratings
Nutritional Guidelines (per serving) | |
---|---|
393 | Calories |
23g | Fat |
42g | Carbs |
7g | Protein |
![9x13 9x13](/uploads/1/2/6/3/126375130/125826076.jpg)
Recipe For Graham Cracker Crust 9x13 Pan Cheesecake
Hide Full Nutritional GuidelinesNutrition Facts | |
---|---|
Servings: 16 to 20 Servings | |
Amount per serving | |
Calories | 393 |
% Daily Value* | |
Total Fat 23g | 29% |
Saturated Fat 12g | 61% |
Cholesterol 104mg | 35% |
Sodium 279mg | 12% |
Total Carbohydrate 42g | 15% |
Dietary Fiber 1g | 4% |
Protein 7g | |
Calcium 90mg | 7% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
This rich cheesecake is topped with a blueberry glaze.
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup butter (melted)
- 2 teaspoons sugar
- For the Filling:
- 1 pound cream cheese (softened)
- 2 cups cottage cheese (creamed)
- 1 1/2 cups sugar
- 4 large eggs (slightly beaten)
- 6 tablespoons cornstarch
- 6 tablespoons all-purpose flour
- 1 1/2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup butter (melted)
- 2 cups sour cream
- For the Glaze:
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 2 cups blueberries (fresh or frozen; divided)
- Combine the graham cracker crumbs, 1/4 cup of melted butter, and 2 teaspoons of sugar; press into the bottom of a 10-inch springform pan.
- Combine cream cheese and cottage cheese in a large mixing bowl; beat until smooth. Gradually add 1 1/2 cups of granulated sugar, beating well. Add eggs and beat until well blended. Add 6 tablespoons of cornstarch, flour, lemon juice, and vanilla; stir well. Add 1/2 cup of melted butter and the sour cream, beating until smooth.
- Pour filling into 10-inch springform pan with graham cracker crust (below). (Place a shallow baking pan on the bottom rack of the oven with about an inch of hot water.) Bake cheesecake in the center of oven at 325° F (165° C/Gas Mark 3) for about 70 minutes, or until firm around edges. Turn off oven and let cheesecake cool in the oven for 2 hours.
- Remove from oven and cool completely.
- Remove from pan; refrigerate. When completely chilled, top with blueberry glaze (below).
- In a 1-quart saucepan combine 1 cup of sugar and 2 tablespoons of cornstarch. Stir in water.
- Crush 1/2 cup blueberries; add to sugar and water mixture.
- Cook over medium heat, stirring constantly, until mixture is thickened and begins to bubble.
- Continue to boil gently for about 2 minutes, or until blueberry glaze mixture is clear. Cool completely.
- Arrange remaining blueberries over the top of the cooled cheesecake. Pour cooled blueberry glaze over the whole berries. Store tightly covered in refrigerator.
I don't like this at all.It's not the worst.Sure, this will do.I'm a fan—would recommend.Amazing! I love it!Thanks for your rating!
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13x9 Graham Cracker Crust Recipe
Cheesecake batters, like all cake batters, are formulas, and if you follow the correct ratios of ingredients, pan size doesn't matter. After making the crust, just add enough cheesecake batter to reach about 1/4 inch from the rim of the pan, and you're set. When using a 9-by-13-inch cake pan, line it with heavy-duty aluminum foil to make removing and slicing the cheesecake easier.
Recipe For Graham Cracker Crust 9x13 Pan Cheesecake Recipe
Cheesecake for Any-Size Pan
Fillings For Graham Cracker Crust
Heat the oven 325 degrees Fahrenheit. Make 3 to 4 cups of cheesecake batter and let it sit at room temperature. Mold a couple pieces of heavy-duty aluminum foil over an inverted 9-by-13-inch cake pan to make a liner for it. Insert the foil liner in the pan and press the graham-cracker crust into it. Pour the batter in the pan until it reaches about 1/4 inch from the lip. Bake the cheesecake for 40 to 45 minutes; then insert a toothpick in the center to check for doneness. Let the cheesecake cool and place it in the refrigerator until chilled. Lift the liner out of the pan to remove the cheesecake.