Crush the grahams in a food processor until they are fine crumbs. (Alternatively, place them in a zip-top bag and roll over them with a rolling pin until very finely crushed). Combine the graham cracker crumbs, about 2.5 TBSP of the melted butter, granulated sugar, and salt in a bowl, and stir until well-combined.

Preheat your oven to 300 degrees F. Lightly spray your 9 in. springform pan with non-stick vegetable spray. Wrap the bottom and sides of the pan in heavy-duty aluminum foil to protect your cheesecake in the water bath. In a mixing bowl, combine the graham cracker crumbs, sugar and melted butter.

Instructions. Place the graham cracker crumbs, brown sugar, cinnamon, and salt in a large bowl and whisk to combine. Pour the melted butter into the bowl, and stir the mixture together until mixed. Tip the mixture into the pie or cake pan, and press into the bottom and up the sides.
First, preheat your oven to 325 degrees Fahrenheit. To make the cheesecake batter, you need to whip the cream cheese, flour, and sugar in a bowl until the ingredients are combined into a smooth mixture. Next, beat in the eggs and egg yolks on low until they are incorporated into the mixture.
Mix together graham cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl until well combined. Press mixture into the bottom and 2 inches up the sides of a 9-inch springform pan. Place in the refrigerator for crust to set, about 30 minutes.
Press down firmly with a flat measuring cup to compress the crust into the bottom and edges. Bake the crust for 5 minutes at 350ºF and then let it cool. You should be able to smell the toasty crust near the end of the baking time. Place the 9” cheesecake pan into a 10” cake pan (optional).

You need 6 Tablespoons (85g) of butter for a pie crust, but only 5 Tablespoons (71g) for a cheesecake crust. (Full cheesecakes can be really heavy and wet, so that is why I slightly reduce the butter.) Granulated sugar: As the crust bakes, the sugar crystals assist the butter in binding the crumbs together.

Add the crumbs to a 8 or 9 inch springform pan, using a cup or the bottom of something flat to press the crumbs into the pan. Place the pan in the oven, pre-bake the crust for 8-10 minutes or until golden. Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture. Preheat oven to 325°F (163°C). Combine the crushed graham cracker crumbs and granulated sugar in a medium-sized mixing bowl and stir until well combined. Add the melted butter and mix until all of the crumbs are moistened. Scoop the mixture into a 9-inch springform pan and firmly press it down into one even layer. How to make salted caramel cheesecake. Prepare and bake graham cracker crust. Combine crust ingredients in a food processor, then press into a greased 9-inch springform pan. Bake at 350°F for 10 minutes, then cool. Prepare cheesecake filling. Use an electric mixer to combine filling ingredients, then pour into cooled crust. Bake in a water
Crust. Step 1 Preheat oven to 325°. Grease an 8" or 9" springform pan with cooking spray. Step 2 In a large bowl, mix graham cracker crumbs, butter, granulated sugar, and salt until combined
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    • how to make graham cracker crust for cheesecake