Crack Cake Recipes

CRACK PROOF CHEESECAKE

Steps:

• To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch springform pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.
• To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.
• To prepare water bath: Set the pan on a large piece of aluminum foil and fold up the sides. This will prevent water from seeping into the seams of the springform pan. Carefully set the cake pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
• Bake in a preheated 325 degree oven for 45 minutes. The cheesecake should still jiggle, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake's center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut.
• For the topping: Combine all ingredients in a 2-quart saucepan over medium-high heat. Bring up to a slow boil and stir gently until the berries breakdown and release their natural juice. The consistency should remain a bit chunky. Cool to room temperature and serve on top of cheesecake.

CRACKER CRUMB CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13 inch baking pan.
• In a large glass or metal bowl, whip egg whites with cream of tartar and vanilla until soft peaks form. Gradually add sugar while continuing to whip to stiff peaks. Fold in cracker crumbs and pecans until evenly blended. Spread evenly in the prepared pan.
• Bake for 30 minutes in the preheated oven, until the cake springs back when pressed in the center. Cool completely before frosting.
• To make frosting: Mix together the crushed pineapple and whipped topping. Spread over cooled cake, and refrigerate until serving.

CRACKER CAKE

Steps:

• 9" by 13" baking pan.
• Layer as follows:.
• 1/3 of the Cool Whip.
• thin layer of crackers.
• 1/2 the pudding.
• thin layer of crackers.
• 1/3 Cool Whip.
• thin layer of crackers.
• 1/2 the pudding.
• thin layer crackers.
• 1/3 Cool Whip.
• Pie Filling.
• Cover, put in fridge and refrigerate for 24 hours. MUST leave for 24 hours so the crackers become soft.

CRACKER CAKE

Steps:

• Preheat oven to 170°C.
• Line the base of a round cake tin with baking paper.
• Then butter and flour the tin.
• Prepare the crackers and pecans, mix them together; set aside.
• Put the egg whites and salt in mixer bowl and whip until foamy; then slowly shake in the sugar a little at a time- beating all the while.
• Once it's all added, continue to beat until it is stiff and glossy (as though you are making meringue), it will take about 5 minutes.
• With a spatula swirl in the vanilla, then very gently fold in the crackers and pecan mixture only until just combined- so the egg whites don't deflate too much.
• Scoop into prepared tin and smooth down gently.
• Bake for about 40 minutes until the top feels crunchy when lightly pressed and the middle seems to set.
• Leave to cool in the tin on a rack for about 19 minutes, then carefully loosen around the edges and turn onto a rack.
• Remove paper and cool completely.
• When cool transfer to a serving plate and top with cream and strawberries.

CRACK CAKE RECIPE - (3.8/5)

Steps:

• Preheat oven to 350°F. Mix the all of the cake ingredients by hand or hand mixer. Grease a bundt pan. Pour the cake batter into the bundt pan. Bake for one hour. When cake is done baking, melt 1 stick butter, 1 cup sugar and 1/4 cup wine in a small saucepan on the stove top. Don't bring to a boil, just make sure the butter is melted and the sugar dissolved. Pour over hot cake. Cool. Flip out of pan onto plate and serve.

GRAHAM CRACKER CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans.
• Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt.
• In a large bowl, cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks, one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.
• Beat the egg whites in a bowl until foamy. Add the sugar slowly, and beat to soft peaks. Fold into the crumb batter, and pour into the pans.
• Bake for 25 minutes, or until a tester comes out clean. Cool in the pans on a rack about 10 minutes, then invert and cool completely.
• To Make Frosting: In a saucepan over medium heat, melt the 2 tablespoon sugar until it turns golden. Remove from heat, and add 4 tablespoons of the butter; swirl. Whisk in the dark brown sugar, and place back on the heat. Bring to a boil, stirring all the time. Add the cream, and bring back to a boil. Boil 1 minute, and remove caramel from heat.
• Place the confectioners' sugar in a large bowl, and mixing on medium speed, slowly drizzle in the caramel. Beat until the bottom of the bowl is just barely warm, about 5 minutes. Add the remaining 1 1/4 cups butter, 1 tablespoon at a time. Beat until smooth, and chill frosting until ready to ice the cake. Frost the cake, and press the pecans into the sides.

CRACK CAKE RECIPE - (3/5)

Steps:

• Preheat oven to 350°F. Grease a Bundt pan very well with cooking spray. Mix all the cake ingredients in a large bowl with a mixer. Pour into pan. Bake for 1 hour, or until a knife inserted comes out clean. Right before the cake is ready, melt the butter in a small pot. Add the sugar & wine, whisking to combine, but don't let it boil. Poke holes in the cake with a skewer or knife. Pour glaze over the cake. Cool then flip out onto a cake plate.

GRAHAM CRACKER CAKE

Steps:

• Preheat oven to 350 degrees.
• Put the graham crackers in a brown paper bag, and smash them up. Squish and pound vigorously. Sitting on the bag insures very fine crumbs. You should end up with about 2 cups.
• Melt the butter in a large pan over low heat. Stir the eggs and honey in a bowl with the melted butter.
• In another bowl mix the graham cracker crumbs, baking powder, baking soda and salt. Pour half the graham cracker mixture into the honey mixture and stir well. Add the milk to the honey mixture, and stir again. Add the rest of the crumbs, and mix well.
• Grease a 9-inch square baking pan, and pour in the batter. Bake for 20 minutes or until the cake is nicely browned.