Graham Cracker Crust for Cheesecake (Favorite Method!)

A graham cracker crust for cheesecake in a springform pan.

5 from 1 vote

Graham Cracker Crust for Cheesecake (Favorite Method!)

It isn't difficult to master the perfect Graham Cracker Crust for Cheesecake! All you need is 3 ingredients and 15 minutes of hands on time to make a buttery, crispy base that you can use with any of our Cheesecake Recipes, or a favorite of your own. Plus we include our favorite method for getting the perfect side-to-bottom ratio, tips to avoid a crumbly texture, and the best way to avoid a soggy texture while baking.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings: cheesecake crust

Calories: 122kcal

Author: Misty

Equipment

Ingredients

16 sheets graham cracker (about 2 cups of crumbs)
¼ cup granulated sugar
8 tablespoon butter melted

Instructions

Preheat oven to 350℉. Line a 9 inch springform pan with parchment paper, then spray lightly with baking spray (make sure it contains flour as an ingredient). Check out the post above for detailed photos and instructions of our favorite, foolproof way to do this.
Place the graham cracker sheets in a food processor. Pulse until they are fine crumbs and no large pieces remain.
16 sheets graham cracker
Add the sugar and melted butter (it should still be warm). Pulse the mixture until it is combined and the mixture has the texture of damp sand. Use a rubber spatula to scrape the bottom and sides so that everything is evenly mixed.
¼ cup granulated sugar, 8 tablespoon butter
Pour about half the crumbs into the prepared pan and push them to the sides. Use a tamper or flat measuring cup to press the crumbs firmly into the sides, taking it about 1.5-2 inches up the side. To create a sturdy top edge, use your left thumb to press down on the edge with a gentle but firm pressure while simultaneously using the tamper in your right hand to press into the side. Keep doing this all the way around the edge.
Pour the remaining half of the crumbs into the bottom of the pan. Use the tamper or measuring cup to press it firmly into the bottom. I like to go back around the whole thing twice because it gets a little firmer the second time.
Bake it for 10 minutes, until it is lightly golden brown and fragrant. Remove from the oven and set aside to cool slightly before adding your choice of cheesecake filling.

Notes

Tips and Tricks

Don't be afraid to go back and press it in again after you have the initial shape. It gets sturdier and more even after a couple go arounds.
The goal is to press it firmly so that it holds a tight shape, but not so drastically firm that is turns into a hard rock.
Avoid a soggy texture by adding your batter to the baked crust only right before you bake the cheesecake, and skip the water bath.
Although you can use a measuring cup, a tamper really is a worthwhile (and affordable) tool that makes the final results better.

Notes about prepping ahead: I truly get best results when making this fresh because it seals better with the filling that way. But if you need it ahead, here are a few tips.

Make ahead instructions: You can bake this ahead, allow it to cool fully (really, or it will get soggy). Then wrap tightly in plastic wrap and store it at room temperature for 1-2 days.

Freezer instructions: After baking it, allow it to cool fully and then freeze it uncovered for a few hours. Once it is solid, wrap the whole pan tightly in plastic and foil and freeze for 2-3 months. Allow it to come completely to room temperature before using.

Nutrition