graham cracker crumbs on plate

Basic Cheesecake Crust

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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.

  1. 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.
  2. 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
  1. Combine ingredients in a medium bowl and mix until all crumbs are moist.
  2. 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

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