Best 2 Cinnamon Graham Cracker Cake Recipes

CINNAMON GRAHAM CRACKER CRUST

Cinnamon Graham Cracker Crust image

Originally from the Fanny Farmer Baking Book. I use it for my Lemon Meringue and Key Lime Pies. I don't usually add the cinnamon but it is an option.

Provided by Marg CaymanDesigns

Categories Dessert

Time 15m

Yield 1 8 or 9-inch pie crust, 8 serving(s)

Number Of Ingredients 4

Ingredients

1 1/2 cups graham cracker crumbs (about 12-14 whole crackers)
1/4 cup sugar
8 tablespoons butter, melted
1/2 teaspoon cinnamon (optional)

Steps:

Combine cracker crumbs and sugar in a bowl, then add the butter and optional cinnamon.
Stir with a fork until crumbs are moistened.
Empty the mixture in the pie plate, then pat and press mixture evenly all around the bottom and sides of the plate.
Before filling, either bake in a preheated 350°F oven for 8-10 minutes or chill for about an hour.
(You simply want the crust to be firm and both baking and chilling will do that, although I prefer baking.).

CINNAMON GRAHAM CRACKER CAKE

Cinnamon Graham Cracker Cake image

Unlike the others! A cream cheese icing... YUM! Omit the walnuts if you want. I have not made this yet; please rate and review. :) From the back of a graham cracker box.

Provided by Ashbow

Categories Dessert

Time 40m

Yield 1 cake, 24 serving(s)

Number Of Ingredients 16

Ingredients

cake
32 cinnamon graham crackers, crumbled
1 cup sugar
1/2 cup butter, softened
5 egg yolks
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
2 tablespoons all-purpose flour
2 teaspoons baking powder
1 cup milk
1 cup walnuts, chopped
icing
1/3 cup cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar

Steps:

Preheat oven to 325 degrees F.
Grease and flour a 9x13 inch glass baking dish. Mix graham cracker crumbs with flour and baking powder. Set aside.
Cream sugar and butter until light and fluffy. Add yolks, vanilla, and cinnamon.
Add flour mixture to creamed mixture alternatively with milk.
Stir in nuts, if using.
Spread into prepared pan.
Bake for 20 to 25 minutes, or until toothpick inserted into cake comes out clean. Cool completely.
To make icing: Cream together the softened cream cheese and butter until smooth. Add powdered sugar and mix well. Add vanilla then spread evenly over cooled cake.
Refrigerate any leftovers.

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