A classic cheesecake crust is made from graham cracker crumbs. Start with a box of graham cracker cookies or crumbs and a springform pan, and follow the tips and tricks below to make the best cheesecake graham cracker crust recipe for any cheesecake recipes.
So grab a bowl, and a cheesecake pan then get ready to make your very own homemade cheesecake masterpiece.
Cheesecake Crust Ingredients
The combination of these three ingredients of graham cracker crumbs, melted butter, and granulated sugar, come together to create a cheesecake crust that's both easy to make and irresistibly delicious. Cheesecakes are one of the most popular dessert recipes for any occasion.
Mastering the perfect cheesecake crust is easy to do with my step by step instructions.
This classic cheesecake crust sets the perfect stage for a creamy and indulgent cheesecake experience.
- Graham Cracker Cookies: You will need about 13 whole graham cracker cookies. Or about 1 ¾ to 2 cups graham cracker crumbs.
- Unsalted butter: melted unsalted butter is use to hold the cracker crumbs together for the homemade cheesecake crust.
- White sugar: a small amount of white sugar is used to add just a slight sweetness to the crust.
Below is a quick look at the ingredients and directions. You can find the entire ingredient amounts and step by step directions in the recipe card below. P. S. You can also save your favorite recipes to your personal recipe box! ⬇️
Other Crust Flavors
Some cheesecake crusts may include some variations. Flavorings like cinnamon, cocoa powder, or nuts may be added to compliment the cheesecake recipe.
Cinnamon Graham Crackers add a delightful cinnamon flavor to this Apple Cheesecake recipe.
And if you want to get fancy you can use ladyfinger cookies to make a decadent White Chocolate Cheesecake for a special occasion or the holidays.
Biscoff Cookie Crust is the perfect base for a fall Pumpkin Cheesecake.
Making mason jar cheesecakes? You can use this recipe to make my Eggnog Cheesecakes in a Jar recipe for the Christmas holiday season.
No Bake Cheesecake Crust
The same Graham cracker crust is also used to make a classic no-bake cheesecake crust. All you need to do is mix the crust ingredients and press it into a cheesecake pan before adding the no bake cheesecake filling and refrigerating to set the cheesecake.
Baked Cheesecakes
When it comes to a baked cheesecake graham cracker crust there are might be a couple of extra steps that need to be taken. It will depend on the cheesecake recipe you are making.
My preferred method of making a baked cheesecake crust is to prepare a cheesecake water bath or "Bain-marie" by placing a foil covered springform pan into the center of a large roasting pan.
Once the cheesecake filling is poured over the crust boiling water is poured into the roasting pan to surround the cheesecake pan before baking. This method will result in a thick and dense cheesecake.
The extra step is worth it because the cheesecake filling bakes perfectly!
👇See the step by step directions below!
📌Pro Baking Tip
📌Pro Tip: Make the cheesecake crust before starting the cheesecake filling recipe. It is important for the cheesecake crust to have time to cool or firm up before pouring the cheesecake filling into the pan.
How long to bake cheesecake crust
Some cheesecake recipes will call for baking the unfilled crust for a short amount of time before pouring the filling it and baking. Read the recipe carefully before you begin so you can prepare the crust correctly before adding the filling.
Step by Step Directions
Pan Prep: Prepare an 8 or 9-inch spring form pan by greasing with butter. Place a parchment paper circle down into the bottom and smooth it out while pressing it into the thin layer of butter.
Carefully so not to disturb the parchment paper spread a thin layer of butter over the paper. Following the cheesecake directions you will either cover it with plastic wrap and place in the freezer to firm up. Or you may have to bake it. Follow the cheesecake recipe.
- Step 1: Using a food processor place the cookies in the bowl and twist the lid on. Pulse the crackers until finely crushed. Dump the cookie crumbs into a bowl and remove 2 tablespoons of the crumbs to use as a topping. Set them aside until needed.
- Step 2: Add the granulated sugar and the melted butter to the cookie crumbs in the bowl. Using a tablespoon or a silicone spatula fold the sugar and butter into the dry graham cracker crumbs. Fold until all of the cookie crumbs are moistened and the sugar is evenly mixed in.
- Step 3: Dump the graham cracker crust ingredients into the bottom of the springform pan. Spread the crumbs into the bottom of the baking pan. Using the back of a tablespoon press to compact the crumbs down into the bottom of the pan. Gently press some of the crumbs up the sides of the pan about an inch or two.
- Step 4: At this point the crust is ready for the filling.
- Step 5: Follow the cheesecake direction for a no-bake or baked cheesecake.
No Bake Cheesecake Recipes
Below are some of my favorite no bake cheesecake recipes you can make.
- Blueberry Cheesecake: Fresh blueberries make this cheese cake a perfect spring of summer dessert recipe when blueberries are in season.
- Peanut Butter Cheesecake: This cheesecake was a hit during a recent baby shower.
- Nutella Cheesecake: This luscious cheesecake features a perfectly crunchy graham cracker crust base that provides the ideal foundation for the velvety, rich Nutella layer that follows. Each bite melts in your mouth, revealing a creamy texture that's both rich and satisfying.
- Condensed Milk Cheesecake: This easy No-Bake Condensed Milk Cheesecake is a total game-changer! It’s rich, creamy, and perfectly sweet, all without turning on the oven. With just a few simple ingredients—condensed milk, cream cheese, and a buttery graham cracker crust—you’ll have a delicious cheesecake ready in no time.
Baked Cheesecake Recipes
Baked cheesecakes are perfect when you want to impress with a rich and decadent dessert recipe.
- Lemon Cheesecake: This Lemon Cheesecake is a zesty twist on a classic dessert! It’s light, creamy, and bursting with fresh lemon flavor—perfect for when you want a little tang with your sweetness.
- Chocolate Cheesecake: This Baked Chocolate Cheesecake is a rich and decadent treat for serious chocolate lovers! With a creamy, velvety smooth chocolate filling and a buttery cookie crust, it’s the perfect dessert for any special occasion (or just because you’re craving chocolate!).
- Apple Cheesecake: This cheesecake is the perfect fall dessert, combining the cozy flavors of cinnamon-spiced apples with a creamy cheesecake base. The buttery cinnamon graham cracker crust adds just the right amount of crunch, while the sweet, tender apples bake right into the top for an irresistible flavor combo.
- White Chocolate Cheesecake: This Baked White Chocolate Cheesecake is an elegant dessert that’s sure to impress your holiday guests! With its silky smooth texture and rich white chocolate flavor, this cheesecake is pure decadence.
For more cheesecake inspired desserts head over to may cheesecake recipes page where you will find a cheesecake recipe for any occasion.
📌Pro Baking Tip
📌Pro Tip: This graham cracker crust recipe will make a 9-inch cheesecake crust. But i can also be used for an 8 to 10 inch crust.
Recipe FAQS
Yes! Store-bought graham cracker crumbs work perfectly and save time. Just be sure to measure the same amount as you would if you were crushing whole crackers.
To prevent a soggy crust, you can pre-bake the crust for 5-7 minutes at 350°F before adding the cheesecake filling. This helps to seal the crust and keep it firm.
Absolutely! You can make the crust ahead and store it in the refrigerator for up to 2 days, or freeze it for up to 3 months. Just wrap it tightly to keep it fresh.
📌Pro Cheesecake Tips
- Some cheesecake recipes will call for the graham cracker crust to be prebaked.
- Lining the spring form pan with parchment paper is recommended. It prevents the cookie crust from sticking to the bottom of the pan and makes slicing and serving individual slices easier.
Best Cheesecake Crust Recipe
This Cheesecake Graham Cracker Crust Recipe is a simple and easy to make crust that pairs perfectly with all kinds of cheesecake fillings. Whether you're making a classic, fruit topped, or chocolate cheesecake, this buttery and slightly sweet crust adds the perfect crunch to every bite.
Plus, it's easy to customize and can be made ahead of time, making your cheesecake prep even easier. With just a few basic ingredients that are easy to find, you'll have a homemade crust that takes your cheesecake desserts to the next level.
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Best Cheesecake Graham Cracker Crust
Ingredients
- 1 ¾ cup crushed Graham Cracker Cookies (about 13 whole graham cracker cookies)
- ¼ cup melted unsalted butter
- 6 tablespoons white granulated sugar
Instructions
- Crush the graham crackers into fine crumbs in a food processor, bag or blender.
- Add the sugar and pulse until combined.
- Drizzle the cooled melted butter into the food processor and pulse until the cookie crumbs are moistened and start to hold together.
- Grease a 8 or 9-inch round spring form pan with butter. Line the bottom with a parchment paper circle.
- Dump the graham cracker crust ingredients into the bottom of the pan.
- Using the back of a tablespoon press the crumbs down into the bottom of the pan. Gently press some of the crumbs up the sides of the pan about an inch or two. Press the crumbs down to compact them.
- Follow the cheesecake direction for a no bake or baked cheesecake crust below. Chill the crust in the refrigerator while you are mixing the cheesecake filling.
Baked or No Baked Cheesecakes
- For No Bake Cheesecakes: Chill the crust to firm it up before filling it with a no-bake cheesecake filling. Refrigerate the filled cheesecake for 3 to 4 hours before serving.
- For Baked Cheesecakes: Each baked cheesecake recipe will come with directions you should follow.
Recipe Expert Tips
- Optional Baked Cheesecake Tip: Before filling the springform pan with the cheesecake filling prepare a water bath or "Bain-marie" by placing the foil covered springform pan into the center of a large roasting pan. Heat a pot of water to almost boiling.
- Lining the spring form pan with parchment paper is recommended. It prevents the crust from sticking to the bottom of the pan and makes slicing and serving individual slices easier.
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