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Old 11-15-2011, 10:28 AM   #1
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Graham Cracker Crust

I thought I had seen a thread on this subject a couple of weeks ago. I did a search and found nothing. My question is what is the ratio of butter to cracker crumbs? Say for a 13x9 pan. Mine are always crumbly when I make it..... THanks

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Old 11-15-2011, 10:45 AM   #2
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Here's what do for a 10" round cheesecake:

2⅓ C Graham Cracker Crumbs
(⅔ of a 14-15 Oz. Box of graham crackers, 10 oz.)
C Sugar
C Unsalted Butter, melted

Make crumbs of the crackers, combine with the sugar then mix in the butter. I do it all in a food processor.

Press it into a pan with a flat bottomed glass or similar and bake.
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Old 11-15-2011, 01:28 PM   #3
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Appreciate it Andy!!
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Old 11-15-2011, 10:16 PM   #4
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I usually use 6 tablespoons of melted butter for every 2 cups of crumbs, seems to work well. I make a lot of cheesecake. This is enough for a 9" cheesecake, so double that should easily cover a 9x13" pan.

If I am using graham crackers I add 1 tablespoon of sugar per cup of crumbs.

If I am using vanilla wafers or a sweeter cookie, I add no sugar. If using oreos, or other sandwich cookie, you can use a bit less butter, since the filling helps hold it together.
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Old 11-15-2011, 10:50 PM   #5
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nikki, in your graham cracker crust, is salt an ingredient? a little salt makes a huge difference--sets off the sweetness, enhances it somehow. i recently bought a chocolate cream pie. it was ok, but i was absolutely wowed by the gc crust!! i went back for seconds of that pie mainly to taste more of that sweet/salty buttery gc crust. afterwards, i looked up cgraham cracker crust recipes on the internet. only some of them include salt. one recipe for a 9" pie used 1/4 teaspoon kosher salt. sorry to go on and on like this nikki, but it was a real eye opener for me--i hadn't even much cared for gc crust before this. now i'm totally on it! :) good luck with your butter/crumb ratio....:)
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Old 11-16-2011, 03:16 PM   #6
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Quote:
Originally Posted by vitauta View Post
nikki, in your graham cracker crust, is salt an ingredient? a little salt makes a huge difference--sets off the sweetness, enhances it somehow. i recently bought a chocolate cream pie. it was ok, but i was absolutely wowed by the gc crust!! i went back for seconds of that pie mainly to taste more of that sweet/salty buttery gc crust. afterwards, i looked up cgraham cracker crust recipes on the internet. only some of them include salt. one recipe for a 9" pie used 1/4 teaspoon kosher salt. sorry to go on and on like this nikki, but it was a real eye opener for me--i hadn't even much cared for gc crust before this. now i'm totally on it! :) good luck with your butter/crumb ratio....:)

I've never used salt in my graham cracker crust. But I will this time. Salt always seem to kick up the sweetness or something.... But that's a great idea, thanks vitauta!!
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Old 11-16-2011, 03:19 PM   #7
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Quote:
Originally Posted by bakechef View Post
I usually use 6 tablespoons of melted butter for every 2 cups of crumbs, seems to work well. I make a lot of cheesecake. This is enough for a 9" cheesecake, so double that should easily cover a 9x13" pan.

If I am using graham crackers I add 1 tablespoon of sugar per cup of crumbs.

If I am using vanilla wafers or a sweeter cookie, I add no sugar. If using oreos, or other sandwich cookie, you can use a bit less butter, since the filling helps hold it together.
Thanks bc, this is a great help!! I've often made my own crust for my cheesecakes but I don't like how crumbly they turn out, lol. So, the last few I've use the premade and I don't care for them much either. Nothing like putting a homemade filling in a premade shell.... Thanks again...
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Old 11-16-2011, 07:28 PM   #8
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The recipe I've always used calls for 4 tbsp. unsalted butter for every 1 1/2 cups of graham cracker crumbs, along with 1/2 cup of white sugar and a pinch of salt.
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