Best Cheesecake Graham Cracker Crust
This easy Cheesecake Graham Cracker Crust Recipe is the perfect base for any cheesecake. With just three simple ingredients—graham crackers, butter, and sugar—you’ll have a buttery, crunchy crust that complements any filling. Whether you're making a classic baked cheesecake or a no-bake version, this homemade graham cracker crust is quick to prepare and adds a delicious layer to your dessert. Ideal for beginners and experienced bakers alike, this recipe is a must-try for anyone looking to create the perfect cheesecake.4o
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.
Nutrition
Serving: 1ServingCalories: 135kcalCarbohydrates: 19gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 12mgSodium: 140mgPotassium: 29mgFiber: 1gSugar: 11gVitamin A: 142IUCalcium: 14mgIron: 1mg
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