Aunt Irene's Graham Cracker Pie Recipe

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Preheat your oven to a toasty 325°F (163°C) and let's get baking. To start, gather these magnificent ingredients: 2 packages (16 oz each) of creamy, dreamy, softened cream cheese. 2/3 cup of granulated sugar, because who doesn't need a little sweetness in their life? 1 teaspoon of vanilla extract to add that extra oomph to your cheesecake.

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In a stand or hand mixer, beat the cream cheese until it is smooth and creamy. Add the sweetened condensed milk, pure vanilla extract, and lemon juice and mix until combined. Pour the mixture into the pie crust and spread evenly. Place in preheated oven and bake for 30 minutes or until golden brown.

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Step 1. Prepare the crust: Combine the Keebler Graham Cracker Crumbs with 1/3 cup melted unsalted butter and 1/4 cup sugar. Press this mixture onto the bottom of a 9-inch springform pan. You may chill the crust in the refrigerator while you make the cream cheese filling. Step 2. Prepare the cream cheese mixture:

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Combine the crust ingredients in a medium bowl and stir until the ingredients are evenly distributed. Spoon the crumbs into the prepared pan and press into the bottom of the pan and up the sides to form a crust layer. Bake crust in preheated oven for 10 minutes. Remove pan to a cooling rack.

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Step 2: Make the Graham Cracker Crust. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.

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Press into the Pan - Transfer the crumb mixture into your prepared pan. Using a flat-bottomed glass or a measuring cup, firmly press the crumbs down to create an even, compact crust. Make sure to press the crumbs evenly along the bottom and up the sides if you want a taller crust.

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Add eggs and continue beating until the egg dissolve. Add sour cream and stir gently. Take out the Keebler graham cracker crust from freezer. Pour cream cheese mixture into crust and bake for 1 ¼ hours. Or, you can check if the center set. Put on wire rack and let it cool for 15 minutes. Loosen baking pan; continue cooling for another 45 minutes.

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Blueberry Pecan Shortbread Pie. Buttery shortbread pie crust filled with sweet blueberries, topped with crumbled Keebler® Sandies® Pecan cookies and baked until golden brown. Prep Time: 25 min. Total Time: 2 hours, 25 min. Dulce De Leche Cheesecake. The Spanish term, "dulce de leche" translates to sweet of milk.

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For the Crust: Preheat oven to 325°F. Line a standard size muffin pan with cupcake liners and set aside. In a large mixing bowl, stir together the graham cracker crumbs and sugar. Add the butter and stir until combined. Evenly distribute the mixture between all 12 liners and firmly press it down into one even layer to form crust.

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Preheat oven to 325F. Beat cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Use regular-size graham cracker crust pie tin (store-bought or homemade). Add eggs; mix just until blended. Pour into regular sized crust -- You can use a store bought crust or bake your own. Bake 40 minutes or until center is.

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Reduce oven temperature to 325°F. Make sure top rack is in the center of the oven. With an electric mixer, beat cream cheese together until smooth, 1-2 minutes. Add sugar, flour, salt and vanilla bean seeds and beat until smooth and light, 2-3 minutes, stopping to scrape down the bowl at least 2 times.

Aunt Irene's Graham Cracker Pie Recipe

Cream Cheese - Use room temperature cream cheese. I like to use full fat. Sugar - Granulated white sugar.; Vanilla Extract - REAL vanilla extract. Not imitation, please. Eggs - Again, make sure they're at room temperature.; Mini Graham Cracker Crusts - Keebler makes 4 oz ready-to-use, pre-made crusts. Or, to switch it up, you could make a homemade chocolate graham cracker crust.

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Prepare the Graham Cracker Crust. Preheat your oven to 325°F (160°C). In a medium-sized bowl, combine the Keebler Graham Cracker Crumbs, melted butter, and 1/4 cup sugar. Mix until well incorporated. Press the mixture firmly into the bottom of a 9-inch springform pan.

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Remove it from the oven and allow it to cool completely at room temperature. 1 9- inch premade cheesecake crust. Make the cheesecake batter Place the softened cream cheese in a mixing bowl. Beat it at medium speed for a minute. Add the caster sugar and increase the mixing speed to high.

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Instructions. Preheat oven to 350F. Mix graham cracker crumbs, sugar, and melted butter in a small bowl. Pour crumb mixture into an 8" - 9.5" pie pan and use the back of a measuring spoon to press it firmly in the bottom of the pan and a little bit up the sides of the pan. Bake for 10 minutes.

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Preheat your oven to 325°F (160°C). Grease the bottom and sides of a 9-inch springform pan to ensure easy removal later. In a medium bowl, combine the Keebler Graham Cracker Crumbs, melted butter, and granulated sugar for the crust. Mix well until the crumbs are evenly coated.