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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, 2015 at 13:28
  • For those of us who don't have access to see the recipe, can you summarize it here?
    – talon8
    Nov 19, 2015 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, 2015 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, 2015 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, 2015 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.

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  • 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, 2015 at 14:11

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