Graham Cracker Cheesecake Crust

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4.96 from 25 votes

Graham Cracker Cheesecake Crust

My 2 ingredient Graham Cracker Cheesecake Crust recipe will take your cheesecakes to the next level!

Prep Time30

Waiting Time30

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 125kcal

Author: Katalin Nagy

Equipment

Ingredients

Graham Cracker Cheesecake Crust

300 g Graham Cracker Crumbs 300 g = 10.5 oz = approx. 20 sleves
120 g Unsalted butter
Pinch of salt

Metric - US Customary

Instructions

Melt the butter gently in the microwave or on the stove until fully liquid, then set it aside to cool slightly.
Biscuit/cookie crumbs can be made in a food processor or by placing the crackers into a zip bag and using a rolling pin to crush them. Crush the graham crackers into fine crumbs using one of these two methods.
Mix a pinch of salt into the biscuit crumbs, then pour the melted butter over the crumbs and stir until the mixture looks evenly moistened and resembles wet sand.
Pour the mixture into an ungreased 8-inch or 9-inch pringform pan. Begin pressing it into place starting from the sides, working the crumbs up gently with the back of a bent spoon or the bottom of a straight-sided small measuring cup. Once the sides are even, press the rest across the bottom of the pan. Apply firm, even pressure without over-packing, so the crust holds together but doesn’t become too hard. Once the crust is evenly distributed, place it into the freezer or fridge to chill while preparing your filling of choice.
For baked cheesecake: Bake the crust in a preheated 350°F (175°C) oven for 8–10 minutes, until lightly golden and set. Remove it from the oven and let the crust cool completely in the pan before pouring in the cheesecake batter.
For no bake cheesecake: Chill the crust in the refrigerator for at least 30 minutes, or in the freezer for 15 minutes, until firm before adding the cheesecake filling.
Storage in the fridge: Cover the pan tightly with plastic wrap or aluminum foil and keep the crust in the refrigerator for up to 3 days before filling. This keeps it fresh and prevents it from drying out.
Freezing: Once the crust is pressed into the pan, wrap the entire pan well in plastic wrap, then add a layer of aluminum foil to protect it from freezer burn and odors. Freeze the unfilled crust for up to 3 months. When ready to use, transfer it to the refrigerator and let it thaw overnight before adding the cheesecake filling.

Notes

INGREDIENT NOTES:

Measure your ingredients with a digital scale for accuracy.
Do not skip the salt; it will balance the flavors.
Use good quality 82% unsalted butter (European style).
Feel fee to substitute Graham cracker with Digestive biscuits.
The crust is sweet enough but for people with extra sweet tooth, feel free to add 1-2 tablespoons of granulated sugar to this recipe.

TECHNIQUE NOTES:

Make sure you read my step-by-step instructions in the post above with all the details of how to make this cheesecake crust. A short recipe alone is not able to cover all the necessary details and science behind baking.
Heat butter in the microwave on low power so it does not explode. Alternatively, use a saucepan on the stovetop.
The butter should be fully runny so it mixes well with the crumbs, but not hot, otherwise it can make the mixture greasy.
When processing graham crackers in a food processor, stop as soon as you have fine, sandy crumbs. If you overprocess, the crackers can release too much fat and turn pasty, almost like cookie butter.
While preparing the crust, make sure that you press the crumbs firmly and evenly into the side and the bottom of your spring form.
To avoid a crust that’s too hard, don’t over-pack the crumbs. Firm pressure is enough — pressing too tightly can make it difficult to cut clean slices later.
Respect the chilling time. Chilling time is needed for the crust (butter) to set.
Once you are a pro at making this cheesecake crust, feel free to experiment with flavorings e.g., adding cinnamon, roasted chopped hazelnuts, freeze-dried berries, or making it with browned butter etc.

Nutrition