Making crust for a cheesecake is incredibly easy! I tend to go for the basic graham cracker crust and might add a few extras to mix it up a bit. Sometimes I incorporate a teaspoon of vanilla or lemon extract depending on the filling I’ll be using.
All of the crusts I use require crushing the ingredient into a fine crumb. These are two of my favorite ways to accomplish the crushing part of the process.
- Use a small food processor on pulse to the desired consistency. I use a food processor when making a larger cheesecake and need a larger amount of crumbs.
- Use a rolling pin to crush the ingredient. I have two ways of accomplishing this. First break up the cookies into small pieces and place in a large zippered storage bag. Lay the bag flat and start rolling, turn over a few times until finely crushed.
If you don’t want use a plastic bag, another option is to cut two large pieces of parchment paper and place the small bits and pieces in between and start rolling.
I use the rolling pin method most often since I find it relaxing and it reminds me of being in the kitchen with my Mom. I think I made my first graham c=cracker crust at the age of 6!
Graham Cracker Crust
- 2 cup graham crackers (crushed fine)
- 4 tablespoons butter (melted)
- 1 teaspoon sugar
- Combine ingredients in a medium bowl and mix until all crumbs are moist.
- Press crumbs into a9 inch pie palate, 8 x 8 casserole dish or 8 inch springform pan. Press some of the crumbs about 1/2 up the the side of the pan. Tap crust with the bottom of glass to compact all the crumbs