You will want to make sure that there are no cracks for water to enter and reach the pan. Heavy duty aluminum foil is best for making cheesecake, as the sheets are much wider and will cover the entire pan. Then, press the graham cracker crust into the bottom of the pan and fill the top with the cheesecake filling.
Directions. Preheat the oven to 350 degrees F (175 degrees C). Combine cracker crumbs, melted butter, and sugar in a mixing bowl. Stir together until evenly incorporated. Pour mixture into a 9-inch round pie dish. Press evenly over the bottom and up the sides of the dish using a glass. Bake in the oven until golden brown, 7 to 10 minutes.
Bake your cheesecake at 350ºF for 50 to 65 minutes. You’ll know your cheesecake is done when you conduct the wobble test. This test sounds funny, but it’s the best way to test the doneness of cheeescake. Just tap the side of your cheesecake pan with a wooden spoon. If the wobbles just a bit in the center, it’s done.
Do: Use a drinking glass or measuring cup to press in your crust. Make sure your cookie crust is well packed into the pie plate by using the flat bottom of a drinking glass or measuring cup to press it in firmly. Thoroughly packing the crust ensures it won’t crumble when served, so don’t skip this step.
Place the springform pan (with the cooled crust) in an oven bag. Fold down the excess and wrap the pan in a layer of heavy-duty aluminum foil. Pour cheesecake mixture into the pan. Place the springform pan in a large roasting pan and move it to the lower rack of the oven. Pour 2 inches of boiling water into the roasting pan.
Crush graham crackers and put crumbs in a bowl. ( I put the graham crackers in a large baggie and then use a rolling pin to crush them.) Mix in the sugar. Add the melted butter and mix well. Pour into a 9x13 pan and press the crumbs evenly to make the crust. Bake at 350º for 15 minutes.
If using a food processor: add melted butter and sugar to food processor and pulse a few times until fully incorporated. Or, add crumbs, butter, and sugar to a bowl and mix until evenly combined. Your mixture should be thick and sandy. Pour crust mixture into an 8 or 9 inch pie pan.
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how to make graham cracker crust for cheesecake
