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How come with I follow the instructions to the letter on the Nasbisco Graham box for the cheesecake recipe that my crust come out so hard to cut upon serving? I dont think I'm over cooking it and I alway chill it in the refrigerator overnite! Please help me!

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    Possible duplicate of Why did the crust get too hard on my Blueberry Cheesecake? – Joe Nov 19 '15 at 13:28
  • For those of us who don't have access to see the recipe, can you summarize it here? – talon8 Nov 19 '15 at 15:35
  • @Joe the blueberry cheesecake question was about a no-bake recipe, so I don't think this would be a duplicate. – Debbie M. Nov 19 '15 at 16:03
  • @DebbieM. it very well might be. I don't have a box of nabisco graham crackers to check on the recipe, but some googling leads me to believe that the recipe on the box is at least a no-bake crust recipe depending on chilled butter to keep the crust together. – NadjaCS Nov 19 '15 at 21:28
  • It could be a duplicate, but we don't exactly know, so I think I'm fine leaving it as a related question in comments. – Cascabel Nov 23 '15 at 18:31
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It sounds to me that you are simply pressing too hard and compressing the crust too much. Use the bottom of a glass or measuring cup to press just hard enough to keep the crust in place. Very little pressure is necessary.

  • Agreed with Jolenealaska... If unbaked, the hardening of butter alone won't make it so very hard... The density is the culprit... – osp Dec 16 '15 at 14:11

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