Graham Cracker Cheesecake Crust

graham cracker crust in a springform pan on a white surface

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This Graham Cracker Crust for Cheesecakes is thick, buttery, and made with just three ingredients. It's an easy no-fail crust for any cheesecake recipe.

Prep Time10

Cook Time20

Chill Time30

Course: Dessert

Cuisine: American

Keyword: Graham Cracker Crust

Servings: Crust

Calories: 1229kcal

Author: Miranda

Ingredients

1 ½ cups graham cracker crumbs about 10 full graham crackers
5-6 tablespoons salted butter sliced
¼ cup granulated sugar

Instructions

If you're using graham crackers, add them to a food processor. Pulse until finely crushed. You can also place them in a large zippered bag and crush them using a rolling pin. Flip the bag over and crush the other side to help prevent large pieces from getting into the crust.
In a small microwave-safe bowl, add in the butter. Place in the microwave, covered with a paper towel, for 30-second intervals until completely melted. You can also place it in a small saucepan over low heat and melt it. Pay close attention and swirl often to prevent the butter from burning or browning while overheating.
In a large mixing bowl, add the graham cracker crumbs and sugar. Stir to combine.
Add the melted butter and mix until the crumbs are thoroughly coated with butter.
Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan with a flat bottom glass or measuring cup. You can also press into the bottom of a 9-inch springform pan.
For a no-bake crust, place it in the refrigerator for 30 minutes or more or in the freezer for about 20 to 30 minutes.
For a baked crust, place in a 350 degree F oven for 10 minutes or until the edges are brown and the crust is set.

Notes

If you are making a crust for a no-bake dessert, use 6 tablespoons of butter, if you are baking the dessert use 5 tablespoons. The extra butter in the no-bake version helps the crust stick together better.

Nutrition