Recipe For Graham Cracker Crust 9x13 Pan Cheesecake
Transfer the crust mixture to the pan and press it evenly onto the bottom surface, not the sides. Set the crust aside to be baked later with the cheesecake filling. Preheat your oven to 325 degrees F. To make the cheesecake filling, add your softened cream cheese to a large mixing bowl or stand mixer. These creamy cheesecake dessert cups are so easy to make, so let’s get right to the recipe. We’ll start with a simple, three-ingredient graham cracker crust — one that doesn’t require any pre-baking. Instructions: Grease a 9″x 13″ pan (I use butter or coconut oil). Make the crust. Crush graham crackers in a plastic zipper bag with a rolling pin. Combine butter, sugar, and graham crackers. Press into 9″ x 13″ pan. Beat together cream cheese, powdered sugar, and vanilla. Fold in whipped topping. Spread over crust.
| Nutritional Guidelines (per serving) | |
|---|---|
| 393 | Calories |
| 23g | Fat |
| 42g | Carbs |
| 7g | Protein |
| Nutrition 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. | |
Beat the mixture for 1 additional minute. Pour the cheesecake mixture on top of the cooled crust. Make sure the crust and pan have cooled before doing so. Place the round springform pan (that you wrapped in 5 layers of aluminum foil) inside a 9x13 inch pan. 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. Simple classic cheesecake in a graham cracker crust, dense and delicious. Easy Cheesecake. Be the first to review this recipe. Read 247 reviews. I wonder if I add half of the recipe to make it a thicker cheesecake.
Recipe For Graham Cracker Crust 9x13 Pan Cheesecake Factory
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.
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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.