Baked Graham Cracker Crust

Graham cracker crumbs in a springform pan lined with parchment paper, to be spread out and pressed to form a crust for cheesecakes.

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Learn how to make a perfect graham cracker crumb crust base from just 4 ingredients (graham cracker crumbs, butter, sugar, and a little salt). This easy recipe creates a baked graham cracker crust that is the perfect base for 9-inch cheesecakes baked in a springform pan, as well as pies and tarts.

Prep Time10

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Servings:

Calories: 91kcal

Author: Janice Lawandi

Ingredients

150 grams graham cracker crumbs
26 grams granulated sugar
0.625 mL Diamond Crystal fine kosher salt optional
58 grams unsalted butter melted and cooled slightly

Metric - US

Instructions

Preheat the oven to 350 °F (175 °C). Line a 9-inch (23 cm) springform pan with parchment paper. Set aside.
In a small bowl, combine the graham cracker crumbs, sugar, and salt. Stir them together with a fork.
Pour the melted butter over top and stir everything together for a couple of minutes until all the ingredients are evenly moistened with butter and they begin to clump together.
Transfer the crumbs to the prepared pan and spread them out in an even layer from edge to edge. Use a flat-bottomed glass to press them firmly into place and smooth the surface of the crust.
Bake until the edges begin to turn light-golden brown and just start to pull about from the sides of the pan (this takes about 10–15 minutes).

Notes

you can use store-bought graham cracker crumbs or process graham crackers to fine crumbs in a food processor.
you can replace the graham cracker crumbs with finely ground social tea biscuits or chocolate wafer crumbs. You can also use Teddy Grahams (the bear-shaped kids cookies) in place of graham crackers if you don't have any!
I bake with Diamond Crystal fine kosher salt. If using table salt, add half the amount.
This makes a flat, 9-inch crust, perfect for a 9-inch cheesecake baked in a springform pan. If you want the crumbs to come up the sides of the pan, you will need to double the recipe to have enough to cover the sides too (if not more!). If you have extra unbaked graham cracker crust crumbs, just freeze them for later.

Nutrition