Combine the whole wheat flour, all-purpose flour, sugar, salt, cinnamon, and baking powder in a medium-sized bowl. In a separate bowl, whisk the egg with the oil, honey, and 2 tablespoons milk. Stir this egg mixture into the dry ingredients until you have a fairly stiff dough, adding more milk if necessary.
Crush the graham crackers into crumbs either in the blender, food processor, or a ziploc bag. Combine graham cracker crumbs, sugar, and melted butter in a bowl to make the graham cracker crust. Line a small cheesecake mold with parchment paper and press the crumbs into it. Refrigerate for at least 1 hour.
Add the sugar, salt, and vanilla. Beat until the mixture is well combined and completely smooth. Stop and scrape down the bowl a few times during mixing. 3. With the mixer on medium-low speed, add the eggs one at a time. 4. Stop and scrape down the bowl between additions. 5.
In a bowl combine the graham cracker crumbs, melted butter and brown sugar with a fork until well combined. Press graham cracker mixture into the bottom and 1 ½ inches up the sides of a 9 inch pie plate. Place the graham cracker crust in a preheated oven at 350 degrees Fahrenheit and bake for 10 minutes.
Turn off the oven and crack the door open or prop it open with a wooden spoon. Let the cheesecake cool slowly for 1 hour. Run a knife around the edge of the cake and cool the cake completely. Remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack.
Step 1: Preheat and prep. Preheat your oven to 350°F. Prepare a 9-inch springform pan (here’s how to make a cheesecake without one) by spraying the bottom and sides with nonstick cooking spray and lining the bottom with a piece of parchment paper. Wrap the bottom exterior of the pan with foil to prevent leaks. Set aside.
Steps to Make It. Gather the ingredients. If the recipe you're making requests a baked pie shell, preheat the oven to 375 F. In a large bowl combine all ingredients using the smaller amounts for a standard 8- or 9-inch pie plate, or the larger amounts for a springform pan or a large, deep-dish pie plate.
Instructions. Whisk together the cheesecake pudding and milk until smooth. Allow resting for five minutes to thicken. Fold in the whipped topping. Spread the mixture into the pie crust and chill for at least 4 hours. When ready to serve, top with cherry pie filling or your choice of preferred topping.
Room temperature ingredients ensure a smooth and creamy texture; take the cream cheese, sour cream, and eggs out of the refrigerator about 2 hours ahead of time.
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how to make graham cracker crust for cheesecake
