Reviewed: Nov. 13, 2009

I left out the cinnamon and used this crust for pumpkin cheesecake I from this site.Very tasty.

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rsher918

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2009

If i would have known that making graham cracker crust was this easy I would have done it long ago, this recipe is easy and it's perfect..

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Tammy Lyn

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Reviewed: Nov. 11, 2009

Baked as instructed. Nice flavor, but it was harder to cut than I expect from a graham cracker crust.

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VICKEYA

Cooking Level: Expert

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Reviewed: Nov. 3, 2009

It was an easy crust. Nothing real special about it. I would suggest baking it in the oven for 5-10 minutes before using it for your pie.

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pinkdiamond1001

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Fort Belvoir, Virginia, USA

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Reviewed: Nov. 2, 2009

Thanks. I made as described with a bit more butter because it would not stick together. For the pie I put mixed two packages of pudding and three cups milk. Quick, simple, tasty.

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DAVEMUNSON

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2009

Awesome crust! I will use this as my staple graham cracker crust!

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tcoop3

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

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Reviewed: Oct. 25, 2009

It turned out perfect although I had to replace the Graham Crackers as they are not available in Germany. If you are from Europe: Try British Digestives or German Hobbits (Brandt). You would have to use less sugar as they are already rather sweet themselves. I used 2 Tablespoons. I'm going to stick to this recipe.

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Katrinchen

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Reviewed: Oct. 19, 2009

Very good and easy to prepare...I used cinnamon grahams and therefore didn't add the optinal cinnamon!

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Adrian

Cooking Level: Expert

Home Town: Okeana, Ohio, USA

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Reviewed: Oct. 18, 2009

Very simple recipe that has never failed me.

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Brigitte

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Reviewed: Oct. 17, 2009

This is a great crust... I made it for a key lime pie. I did add the optional cinnamon, as well as a 1/4 tsp of salt (I had only unsalted butter). The only issue was that it didn't hold together well, even after cooking for the prescribed time. Maybe next time I'll try cooking it for longer, or putting the pie pan on the floor of the oven.

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GreginNYC

Home Town: New York, New York, USA

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Reviewed: Oct. 14, 2009

This was great, next time I might cut the cook time to 4-5 minutes and then chill it, since it was a little hard when I cooked it for 7 minutes.

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Angela Redd

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Oct. 14, 2009

This crust was awesome. Not only was it easy...it was delicious. Made this with cheesecake bars but I couldve eaten the crust by itself.

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misss_e

Cooking Level: Expert

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 12, 2009

Nice crust and easy to prepare. I was hestitant in using the cinnamon but glad I did. It was a nice touch to the pumpkin cheesecake I made.

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Cathy

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Reviewed: Oct. 8, 2009

I used this crust with the Cheesecake Bars recipe from this site and it came out absolutely perfect and yummy! Thanks for a great recipe!

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KarenMomTo5

Cooking Level: Intermediate

Home Town: Peekskill, New York, USA

Living In: Orlando, Florida, USA

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Reviewed: Oct. 7, 2009

it came out perfectly, but I did use Trader Joes chocolate cat cookies and less cookies instead of graham crackers.

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Diana

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Reviewed: Sep. 30, 2009

I used cinnamon Honey Made graham crackers and then didn't add extra cinnamon. I also added about 2 extra tablespoons of butter, because it just seemed like it was too crumbly beforehand. I didn't have a 9 in pie pan, so used a 9 inch round cake pan- which worked fine. My Honey Made graham crackers came in three packets, and it took 1 1/2 packets to make the required amount of crumbs. A previous reviewer said it took just one pack, so my packs must be smaller. Next time I will try less butter and will use plain graham crackers. It was good, but was really sweet and rich. A great, easy, basic recipe though. No need for ready made crusts!

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ali p

Cooking Level: Expert

Home Town: San Francisco, California, USA

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Reviewed: Sep. 17, 2009

Delicious crust recipe! Holds together very nicely. I used this to make mini pumpkin cheesecakes and used the optional cinnamon in there. This crust was so delicious. Thanks for posting!

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