Soggy Graham Cracker Crust

[SNewman004]

I’m having problems with my cheesecake crust coming out soggy and greasy. My recipe follows, and I am using a 12 inch non-stick springform pan. I am lightly greasing it with pan spray, which I may not need.  Bake at 350 for 10 min, let cool and fill with cheesecake mix. Bake cheesecake for 30-40 mins. There is a water bath under  the oven rack, but the pan is not sitting in it.
 

3 cups graham cracker crumbs

2/3 cup granulated sugar

2 tsp cinnamon

3/4 cup melted butter

 

I am trying to figure out where I’m going wrong. Too much fat? Is it not baked long enough? Do I need to brush the cooked crust with egg white?

 

Thanks!

 

 

 

 

[heidih]

Seems like a hella lot of butter but I will let the experts do their thing

[Alex]

Yes, I'd say too much butter. And correct, you don't need the spray, although I do use a round of parchment paper.  King Arthur uses less sugar (confectioner's) and less butter. They also don't bake the crust before filling. (I actually chill my crust a bit before filling it.)

Edited February 11, 2020 by Alex (log)

[JeanneCake]

Far, far too much butter. 

 

You need only enough to hold it together; add a third of a cup and mix well, then see if it holds when you make a fist with some in your palm.  If not, add a little bit more and keep testing it. Spray the sides/bottom of the pan and then tamp down the bottom (use the bottom of a flat glass or small 3" cake pan).  You can just sprinkle it on the sides instead of trying to make a thick crust on the sides.

 

And, for future reference - if you try an oreo crumb crust, you just need to grind the cookies with the filling - no need for any additional sugar or melted fat.  I struggled with an overly greasy oreo crust when I subbed oreos for the graham crumbs in a recipe similar to yours above).

[SNewman004]

Great. Thank you! I had a feeling it was the amount of fat.