Graham Cracker Cheesecake Crust

Graham Cracker Cheesecake Crust

  • Prep Time: 3 mins
  • Total Time: 13 mins
  • Serves: 8,Yield: 1crust

    • About This Recipe

    “I adopted this recipe from the Recipezaar account. I had already made it and I knew it was a winner!”

    Ingredients

  • 1 1/2 cupsgraham cracker crumbs
  • 1/3 cupbutter, melted
  • 1/3 cupsugar

    • Directions

  • Preheat oven to 350°F.
  • Mix all ingredients together and press evenly across bottom of a inch springform pan.
  • Bake for 8 to 10 minutes; cool and fill.

    • Reviews

  • “This makes a great crust! Sweet and a tiny bit crunchy. I used whole graham crackers that I crumbed using my blender. I’m using it for a jello and cool whip pie in a 9 inch shell. Thanks!”

  • “It is key to have a pie crust recipe,and this is it.SO easy,and just perfect! A+ Thanks a bunch for posting this! 8)”

  • “Its great for any type of pie. I would use a 9 inch pie pan.”

  • “just what I was looking for. FYI- I used a sleeve of graham crackers and then ground them up-I didn’t have pre-ground ones to measure. It was exactly the right amount.”

  • “Great, simple crust. Not too sweet, not too coarse or soggy – just right in texture and taste.”

  • “Very good! I used this crust for a cheesecake and it came out perfect. The curst is very sweet, a little crispy and held up well. I will use this recipe again.”

  • “Perfect and simple.”

  • “Great! I made this as the bottom for Juniors Cheesecake (https://www.recipezaar.com/recipe/reviews.php?rid=17927) instead of the spongecake crust. Perfect!I only have to cook it for 8 minutes or it gets a bit scorched, btw.”

  • “All I can say is excellent, it was a great crust for my husbands Cherry Cheesecake (Recipe #261723)!!!We usually just buy the store bought graham cracker crust.We will be using this one again.Thanks for posting!!!”

  • “I used this crust but used smashed up Ginger Snaps.It was really really tasty but the only thing that bothered me was that the crust stuck really bad to the pie plate.I guess I should have sprayed it with cooking spray first.Will try again.Nice and easy though.”

  • “This recipe was very straight forward and simple. I agree with Andrea that it’s great for springform pans. Cooks up in a jiff and balances the crumbs and sugar great without being too sweet. Thanks for posting!”

  • “This is makes a great springform pan crust.I’ve used graham crackers crumbs as well as gingersnaps crumbs.”

  • “Wonderful and super easy.Used boxed graham cracker crumbs.I added just a dash of cinnamon to the mixture before baking for some interest.I will bake it a little longer than the 10 minutes next time, as I found mine just a little soggy.Used as base for Absolutely the Best New York Cheesecake (By Bird).Thank you for posting!”

  • “Perfectly easy – stays together and tastes yummy too.Used for a base for recipe #244193”

  • “Yummy with Key Lime pie!”

  • “Excellent, easy and comes out nice.I made my own crumbs.. don’t use unsalted butter, makes it a bit bland. Another great pantry item .. use with #8180”

  • “Being an Aussie we don’t have Graham Crackers, so I used a plain sweet biscuit and had great results. I used this with “Recipe #41575″ and the pie was absolutely delicious.”

  • “This was great.I used it to made a 9 in pie crust and I will defenitlely use it again.I added a little cinnamon too.”

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