Graham Crackers Pie Crust

What you’ll need:

  • 1 ½ cups finely crushed regular or cinnamon graham crackers (24 squares)
  • 1/3 cup butter, melted
  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon (optional)
  • 9-inch pie plate

How to:

  1. Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
  2. Bake at 375º F (190º C) for 7 minutes.
  3. Let it cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.
  4. Fill as directed in pie recipe.

Matcha Cheesecake


2 packages (8 oz. each) cream cheese, room temperature

1/2 cup sugar

1 Tablespoon matcha tea powder

2 eggs

1 prepared 9-inch graham cracker crust

Lemon zest curls for garnish (optional)

  1. Preheat the oven to 325ºF. In a medium bowl, combine cream cheese, sugar, and matcha tea powder. Beat on medium-high until fluffy and well blended. Reduce speed to medium and add eggs, one at a time, beating just until blended.
  2. Pour filling into crust and bake until edges are set but there is still a slight wobble in the middle, about 40 minutes.
  3. Let cool completely at room temperature, then chill in the refrigerator for at least 3 hours.
  4. Garnish with lemon zest and serve. Refrigerate leftovers.


Holidays are full of joy and warming moments. One of these warming moments is to share meals with family and friends. Express your love and caring for them with this colorful and delicious pie and a glass of Sutter Home Moscato.


6 ounces semi-sweet chocolate, melted

2 packages (8 ounces each) cream cheese, softened

1/3 cup Karo Light Corn Syrup

2 eggs

1/3 cup whipping cream

1 -1/2 teaspoons vanilla extract

1 (9-inch) graham cracker crust

1 can  (21 ounces) cherry pie filling

  1. Preheat oven 325ºF
  2. Melt chocolate in small saucepan over low heat, stirring until completely smooth. Set aside.
  3. Beat cream cheese in large bowl with electric mixer until creamy, then blend in melted chocolate. Gradually add corn syrup. beating until well blended. Add eggs one at a time, beating just until blended. Mix in cream and vanilla extract; pour into pie crust.
  4. Bake for 40 to 45 minutes until center is almost set. Cool on wire rack. Cover and refrigerate for at least 3 hours. Top with cherry pie filling.

Makes 10 servings.