The standard cheesecake crust is the traditional graham cracker crust. Just toss graham crackers into the food processor and process until a rough powder consistency is reached. Don’t over do it as we aren’t looking for flour here! Mix in melted butter and white sugar, spread into a springform, compact down to desired firmness, bake for 8 – 12 minutes, let cool to room temp, and, voilà, graham cracker crust!
Easily switched to gluten-free by using gluten-free graham crackers (Kinnikinnick’s Smoreables/Graham Style Cracker Crumbs or Schär’s Honeygrams), graham crust is very flexible and nearly foolproof.
Graham is very versatile. Dress it up with cocoa powder and melted chocolate chips for a chocolate sensation. Add cinnamon, cloves, and ginger for winter holiday flavors. Add lemon or orange zest for lighter, more spring-y flavor. If you have an idea, give it a try. With graham, it is hard to go wrong!
The only mistakes that can be made with graham crusts are using too much butter (many recipes mention a full stick of butter – be prepared to have butter pouring out of the springform in this case!) or over-sweetening the crust. Stick to a 1/4 C or a couple of tablespoons of sugar unless you enjoy a truly sugary crust.
Graham Cracker Crust
The basic foundation of all things cheesecake.
- 1 – 2 C graham cracker crumbs
- 1/4 C butter (unsalted)
- 1 – 2 tbsp sugar
Preheat over to 350 degrees
Put graham crumbs in a mixing bowl.
Melt butter and add to mixing bowl.
Add sugar.
Mix well.
Press into lightly greased springform pan until desired firmness is achieved. If desired, press slightly up the sides of the pan to give an edge to the crust.
Bake for 10 minutes, then remove and allow to cool to room temperature.
