Homemade Graham Cracker Crust

Make the perfect Homemade Graham Cracker Crust for Cheesecake in just 15 minutes following this easy recipe. Amazing for cheesecakes of all kinds!

Course Dessert

Cuisine American

Keyword cheesecake crust, graham cracker crust, graham cracker crust for cheesecake, how to make a graham cracker crust

Prep Time 5

Cook Time 10

Total Time 15

Servings graham cracker crust

Calories 4277kcal

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!

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.

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!

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.