FRUIT AND CREAM CHEESE GRAHAM CRACKER SNACKS
Provided by Pam
Number Of Ingredients 8
Steps:
- Combine the cream cheese with powdered sugar and a dash of vanilla; mix well. Split the graham crackers in half then slather them in cream cheese. Place a combination of fruit on top and serve immediately. Enjoy.
TOP 20 GRAHAM CRACKER DESSERT COLLECTION
Try these graham cracker desserts for a sweet and crunchy treat! They are easy to make and so fun to eat.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious Graham Cracker dessert in 30 minutes or less!
Nutrition Facts :
"IT'S THAT EASY" GRAHAM-CRACKER DELIGHT
This recipe is so easy, and taste so great! Great for an afternoon snack for the kids, or even a filler-upper until dinner.
Provided by Jake Reynolds
Categories Lunch/Snacks
Time 2m
Yield 16 Graham-Crackers, 4 serving(s)
Number Of Ingredients 4
Steps:
- First, mix cream-cheese and powder-sugar in bowl.
- Then, evenly distribute cream-cheese onto graham-crackers.
- To top it off, try slices of strawberries, pears, etc. (Optional).
EASY GRAHAM-CRACKER SANDWICHES
This after-school treat is easy to prepare. Pears should not be too soft.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- Spread 1/2 tablespoon cream cheese on each graham-cracker square. Top half the squares with pear slices, then close sandwiches with remaining squares. Serve immediately.
CARAMEL GRAHAM CRACKER CHEESECAKE
This is a creamy, caramelly, cheesecake with a nice graham cracker crust.
Provided by Brookew
Categories Desserts Cakes Cheesecake Recipes
Time 11h8m
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place 1/2 cup butter into a large microwave-safe bowl; heat in a microwave until melted, about 15 seconds. Mix in crushed graham crackers and 2/3 cup white sugar. Press the mixture into the bottom of a pie plate, forming a crust.
- Bake crust in the preheated oven until firm, about 10 minutes. Remove from oven; reduce oven heat to 350 degrees F (175 degrees C).
- Combine brown sugar, 1/2 cup butter, milk, and vanilla extract in a saucepan over medium heat. Stir constantly until boiling; continue stirring until thickened, about 2 minutes more. Remove caramel sauce from heat and allow to cool.
- Mix cream cheese and 1/2 cup white sugar together in a bowl until smooth. Pour in 3/4 of the caramel sauce and mix until well blended. Mix in all 3 eggs at once. Pour the batter into the crust.
- Bake in the hot oven until edges darken but center is still a bit gooey, 35 to 45 minutes.
- Turn off the oven, open the oven door, and let cheesecake cool in the oven for about 1 hour.
- Reheat the remaining caramel sauce. Take cooled cheesecake out of the oven and pour warm sauce over. Let cool to room temperature, about 30 minutes. Cool 8 hours to overnight in the refrigerator.
Nutrition Facts : Calories 477.1 calories, Carbohydrate 42.9 g, Cholesterol 127.9 mg, Fat 32.3 g, Fiber 0.3 g, Protein 6.1 g, SaturatedFat 19.4 g, Sodium 329.3 mg, Sugar 36.1 g
CHOCOLATE CHEESECAKE WITH GRAHAM CRACKER CRUNCH
It's worth tasting a few brands of graham crackers to find one you particularly like - preferably one with whole-wheat flour and a good dash of salt and honey or molasses. Try a health-food store or Whole Foods for organic and low-sugar brands. (Graham flour was devised in the 19th century as a healthful alternative to white flour.) Fresh, fluffy cream cheese with a minimum of fillers and stabilizers is also worth seeking out for this recipe. This recipe works fine with supermarket cream cheese and graham cracker crumbs (or dark chocolate cookie crumbs) in the crust, but the filling must be made with top-quality chocolate to get the full effect: milky cream cheese, tangy sour cream and the slight bitterness of chocolate playing against the sweet crunch of the crust. That's how it's been made since 1984 at the Saltry restaurant in Halibut Cove, off the southern Alaska coast. All of the ingredients (as well as the equipment, furniture, staff and customers) arrive by boat - except for the magnificent salmon, oysters, halibut, cod and mussels that are caught or harvested nearby.
Provided by Julia Moskin
Categories snack, cakes, dessert
Time 2h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 250 degrees. Line a 9- or 10-inch springform pan with parchment paper.
- In a bowl, combine graham cracker crumbs, brown sugar and melted butter, and use fingers to mix well. Press firmly into prepared pan, evenly covering the bottom and about 1/2 inch up the sides. Refrigerate until ready to bake.
- In a microwave or the top of a double boiler, heat sour cream and chocolate together just until chocolate is melted. Mix until smooth.
- In a mixer fitted with the paddle attachment, beat cream cheese and granulated sugar together until smooth and fluffy, at least 2 minutes. Mix in eggs one at a time. At low speed, gradually pour in chocolate mixture and mix until smooth.
- Pour filling over the crust in the pan and bake about 1 1/2 hours, until top is set and dry but still jiggles in the center when you shake the pan.
- Set aside to cool and refrigerate until ready to serve, up to 2 days.
- For garnish, place graham crackers in a thick sealable plastic bag and crush, using your hands or a pot, into irregular crumbs. In a small skillet, melt butter until it foams. Add crumbs and cook, stirring, until lightly toasted and fragrant.
- When ready to serve, gently remove sides of springform pan. Serve chilled cheesecake in slices, sprinkled with crumbs and drizzled with chocolate ganache (if using).
Nutrition Facts : @context http, Calories 570, UnsaturatedFat 14 grams, Carbohydrate 52 grams, Fat 39 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 21 grams, Sodium 359 milligrams, Sugar 40 grams, TransFat 0 grams
STRAWBERRY CREAM CHEESE ICEBOX CAKE RECIPE - (3.9/5)
Provided by á-46109
Number Of Ingredients 7
Steps:
- Clean and slice strawberries, about 1/4-inch thick; set aside. You have to do this first because the cream cheese mixture will start to set up quickly once it's mixed up. Line the bottom of a 3-quart 13x9-inch baking dish with graham crackers; set aside. Mine easily fit 6 whole crackers then I had to break up the seventh one to fill in the rest. Combine cream cheese and sweetened condensed milk in a large bowl and beat with an electric mixer until smooth and creamy. Add pudding mixes and milk and continue mixing on low for 4 to 5 minutes or until mixture starts to thicken. Fold in 2 cups cool whip until smooth. Pour half of cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture. Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries. Cover and refrigerate for 6 to 8 hours. When ready to serve, If strawberries put off a little moisture after sitting in the fridge all day, soak it up with a clean paper towel before topping with cool whip and graham cracker crumbs, then top with remaining cool whip. Crush remaining graham crackers and sprinkle crumbs over cool whip.
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