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Using just 4 ingredients in a few simple steps, plus no added sugar, you can make the perfect Graham Cracker Crust for Cheesecake! It takes just 15 minutes to make, and is as easy as it gets. This is an amazing crust for cheesecakes of all kinds!
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Graham Cracker Cheesecake Crust
If you know anything about me, you must know how much I love cheesecake. It is my favorite dessert above any other! The flavor doesn’t matter- I’ll take strawberry cheesecake, to raspberry cheesecake, chocolate, and anything in-between.
For me, one of the most important elements of any great cheesecake is the graham cracker crust. Store-bought cheesecakes always seem to have a crust that’s a little too chewy, or the flavor isn’t as good as it could be. The same goes for store-bought crusts.
With this homemade graham cracker cheesecake crust, I guarantee you will enjoy a cheesecake unlike any you’ve had before. And trust me- it is so easy to make! All you need are graham crackers, a couple of simple spices, and butter.
Cheesecake Crust Ingredients
- graham crackers (see tips for gluten-free)
- cinnamon
- ground ginger
- melted butter, unsalted
For exact measurements and step-by-step images, scroll to the recipe card at the bottom of the page.
How to Make a Graham Cracker Crust
- Preheat the oven to 325°F. Grease the base and inner sides of an 8-inch round springform baking tin with butter or nonstick spray.*
- Add graham crackers to a food processor and pulse until they are a fine crumb (see tips for other methods). Pour the graham cracker crumbs into a bowl.
- Add cinnamon and ginger, and combine.
- Melt unsalted butter, then mix it through.
- Add the mixture to your prepared springform pan and bake for 10 minutes. Your crust is now ready to use!
*You can use this graham cracker crust with another kind of pie dish, such as a 9-inch pie plate, but springform tins are best type of pie pan for cheesecake.
Tips for Making Cheesecake Crust
- If you don’t have a food processor or blender, you can also add the graham crackers to a bag and crush them with a rolling pin.
- You can use gluten-free graham crackers to create a gluten-free cheesecake crust, if desired. Gluten-free graham crackers can be slightly more dense, so after crushing them, measure them a second time to make sure you have the right amount.
- Make sure to grease the bottom of the pan and the sides of the pan.
- Regardless of the type of cheesecake you’re preparing, bake the crust while you prepare the filling for best results and to save some time. If you’re making Instant Pot cheesecake, however, you don’t need to bake the crust.
- You can also use this as a pie crust for other types of pies, not just cheesecake. Try making my no-bake pumpkin pie with it!
- If you like nutmeg, feel free to add a pinch to taste.
- With baking, measuring is the most important part to getting it right. A full set of measuring cups and a kitchen scale make this easy.
Graham Cracker Crust Recipe FAQ
Technically, you don’t need to pre-bake graham cracker crusts for cheesecake. If you want to skip the baking step, you can! However, I find best results when I bake this crust for at least 10 minutes before filling.
You can use biscoff cookies, Nilla wafers, shortbread cookies, or any type of similar biscuit-like cookie to make a cheesecake crust if you don’t have graham crackers on hand.
Cheesecake Recipes
- Strawberry Cheesecake – the best you will ever try!
- Instant Pot Cheesecake
- Mini Cheesecakes (Halloween themed)
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📋 Recipe
Graham Cracker Crust for Cheesecake
Equipment
- Springform pan*
- Mixing Bowl
Ingredients
- 2 packages graham crackers crushed
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
- 1 stick unsalted butter melted
See our Cooking Conversions Chart for help converting measurements!
Instructions
- Preheat the oven to 325°F. Grease the base and inner sides of an 8-inch round springform baking tin with butter or nonstick spray and set aside. Pulse graham crackers in a food processor until they are a fine crumb (see tips for other methods), then pour the crumbs into a bowl.2 packages graham crackers
- Add cinnamon and ginger, and combine.¼ teaspoon cinnamon, ¼ teaspoon ground ginger
- Melt unsalted butter, then mix it through.1 stick unsalted butter
- Add the mixture to your prepared springform pan and bake for 10 minutes. Your crust is now ready to use!
Video
Notes
- If you don’t have a food processor or blender, you can also add the graham crackers to a bag and crush them with a rolling pin.
- You can use gluten-free graham crackers to create a gluten-free cheesecake crust, if desired. Gluten-free graham crackers can be slightly more dense, so after crushing them, measure them a second time to make sure you have the right amount.
- Make sure to grease the bottom of the pan and the sides of the pan.
- Regardless of the type of cheesecake you’re preparing, bake the crust while you prepare the filling for best results and to save some time. If you’re making Instant Pot cheesecake, however, you don’t need to bake the crust.
- You can also use this as a pie crust for other types of pies, not just cheesecake. Try making my no-bake pumpkin pie with it!
- If you like nutmeg, feel free to add a pinch to taste.
- With baking, measuring is the most important part to getting it right. A full set of measuring cups and a kitchen scale make this easy.
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