Easy Graham Cracker Crust is a great combination of easy and delicious. You can whip up this thick and buttery crust in just a few minutes and it is sure to please.
For a little more information and brief history of graham cracker crust, check out this Wikipedia page on the subject.
If you are like me, then cheesecake is one of the best desserts known to man! I have eaten very much of it and have had crust prepared in many different ways.
I was very happy with the way this one turned out. You can tweak the recipe depending on your taste preference and you can have it fresh, or you can pre-bake the crust to give it extra crunch and rigidity.
This crust was very popular with the family when I had served it up to everybody. I will make this one again next time. I don’t think I would tweak the recipe at all, just the way it is is good enough.
INGREDIENTS TO MAKE EASY GRAHAM CRACKER CRUST
- Graham cracker crumbs
- Melted butter
EQUIPMENT TO MAKE EASY GRAHAM CRACKER CRUST
For this recipe, I purchased graham cracker crumbs! Buying them already ground into crumbs is a super effective way to eliminate a step! I was very happy with the result of using the crumb.
If you don’t have graham cracker crumbs available, you can make them yourself. All you need is:
- Food processor -or- Plastic ziplock back and a hammer or mallet.
HOW TO MAKE GRAHAM CRACKER CRUMBS
- Making graham cracker crumbs is easy! Either put them in a food processor and grind them up until they are a fine crumb.
- If you don’t have a food processor, simply put the graham crackers in a plastic ziplock back and beat them with a hammer, mallet, or rolling pin until they break down to a fine crumb.
HOW TO MAKE EASY GRAHAM CRACKER CRUST
- Begin by melting 5 tbsp of butter in a sauce pan.
- Make sure to melt the butter until it is just melted. You do not want to cook or boil butter for any length of time. The milk solids in the butter can burn and take on undesirable flavors.
- In a large bowl, put 1 1/2 cups of graham cracker crumbs, 1/8 teaspoon of salt, and 1/4 cup of sugar.
- Next, pour the melted butter in with the graham cracker crumb mixture.
- Now mix it all together with your hands or with a spoon until it is a homogenous, crumbly mixture.
- Pour the graham cracker crust mixture into whatever pan that you are going to make your dessert in.
- I’m making a cheesecake so I am making my crust in a 9″ spring form pan.
- Using a straight sided, sharp cornered water glass or measuring cup. Begin working the crumb around the pan, pressing it into the bottom of the pan and up the walls.
- This process can take some practice to perfect. But, even if it doesn’t look perfect you will be filling it up with something delicious and it will cover up the imperfections.
- As best you can, make an even layer of graham cracker crumb mixture all around the pan and up the sides as far as you want to.
- For this cheesecake I went maybe 1 1/2 inches up the sides.
- If you are having trouble with your crumb not sticking together. Place it in the refrigerator for about 15-20 minutes to allow it to stiffen up. This should allow the crumb to stick together for better shaping in the pan.
- If you are going to prebake your pie crust. Place it in the oven at 325°F for 7-10 minutes.
- If your recipe doesn’t call for a prebaked crust, simply place the crust in the refrigerator for 2 hours to chill before adding your filling.
- When the edges of the crust are slightly brown, the crust is done baking.
- 1 1/2 cups of graham cracker crumbs
- 5 tbsp of melted butter
- 1/8 tsp of salt
- 1/4 cup of sugar
- If your recipe calls for a prebaked crust. Preheat oven to 325°F
- Melt butter on the stove in a small saucepan.
- If you don't have already made graham cracker crumb, make some. Do this by putting graham crackers in a food processor and grinding them up to a fine crumb. If you don't have a food processor, put the graham crackers in plastic ziplock bag and beat the crackers with a hammer, mallet, or rolling pin until it is broken down to a fine crumb.
- In a large bowl, mix graham cracker crumbs, sugar, and salt.
- Pour melted butter into the graham cracker crumb mixture and mix it together with your hands or with a spoon until it is the same throughout.
- Pour the graham cracker crust mixture into a pie pan or springform pan. Using a straight edge, sharp cornered glass or measuring cup, press the mixture in an even layer over the bottom and up the sides of your pan.
- If your recipe calls for a prebaked crust, bake at 325°F for 7-10 minutes. Or until the edges of the crust have browned slightly. If your recipe does not call for a prebaked crust. Chill the crust in the oven for 2 hours before continuing on with the recipe.
- Melt butter until it is just melted. Do not boil or burn butter. The milk solids in the butter can burn and give the butter a very undesirable flavor.
- Purchasing the premade graham cracker crumb was much easier for me. The price was not outrageous and it eliminated the most inconvenient step about making graham cracker crust.
- When you are forming the crumb into the pan. If it is not sticking together well then you can place the crumb into the fridge to allow the butter in the mixture to stiffen up. This should give the crumb what it needs to stick together better.
Serving Size:1 whole crust
Amount Per Serving: Calories: 917Total Fat: 45gSaturated Fat: 9.1gUnsaturated Fat: 34.1gCholesterol: 0mgSodium: 862mgCarbohydrates: 118gFiber: 3.5gSugar: 33gProtein: 9.3g