This easy, 25-minute buttery graham cracker crust recipe is perfect for cheesecakes, mini cheesecakes, tarts and basically any recipe that needs (WANTS) a graham cracker crust!
I’m not always in the mood to fuss with a regular pastry crust and an easy graham cracker crust comes in clutch when I want something quick and fabulous.
I use graham cracker crusts in The Cake Book for all of my cheesecakes and sometimes I’ll add cocoa powder to a graham cracker pie crust (for a chocolate version), like I did with the Chocolate Espresso Cream Bars in The Cookie Book.
You’ll never need to buy another pre-made graham cracker crust with this recipe and you’ll get a crumbly, buttery, easy, sweet delicious crust that perfectly holds its shape every time.
If you’re looking for ways to use this easy graham cracker crust recipe, check out my Salted Caramel Pumpkin Cheesecake, Pumpkin Hazelnut Cheesecake and my Cranberry Cheesecake.
Follow my instructions below on how to make a graham cracker pie crust perfect every time!
Easy Graham Cracker Crust Ingredients
Graham Crackers
My favorite for flavor and texture are the Honey Maid Graham Crackers; you can either use the honey or cinnamon flavor. Do not get them pre-ground.
You can also substitute Biscoff or another thick cookie 1:1 for the graham crackers.
Butter
With so few ingredients in this graham cracker crust, get the best quality butter you can buy. I specify unsalted butter but with no salt added to this crust base, feel free to use salted if that’s what you have on hand.
Sugar
I use 3 tablespoons (42 g) of light brown sugar for this crust. If you’d like to cut back on the sugar, you can easily cut it to 2 tablespoons (28 g) and the crust will taste perfectly delicious. You can also use dark brown sugar or granulated sugar in place of the light brown sugar.
Nuts (optional)
Nuts are optional. If you’d like to omit see the recipe…all you need to do is add in two additional whole graham crackers. Pecans, hazelnuts and almonds all make fun additions to your crust.
Spices (optional)
Try adding about 1/2 to 1 teaspoon of spices to your crust to play up the flavors that are in the filling.
I do that sometimes with my Salted Caramel Pumpkin Cheesecake by adding 1/2 teaspoon Chinese five-spice. And with my Boozy Sugared Cranberry Cheesecake I add a combination of cinnamon, ground ginger and nutmeg. Add the spices at the same time you’re mixing in the sugar (see STEP ONE below).
**Ignore the eggs in these photos; I was photographing a cheesecake at the same time which is how they ended up in the pictures! xx
How To Make The Perfect Graham Cracker Crust
Below are step-by-step photos (with captions) to make a perfect graham cracker crust every time! My biggest tips are:
- Really finely grind your graham crackers. They’re the foundation that holds this crust together and if they aren’t super fine, it will allow cracks and space within the crust making it harder to hold together.
- Let your crust cool completely before using. When you let your graham cracker crust cool completely, you allow it to form a moisture barrier in your cheesecake (or pie or whatever you’re using it for). If you pour liquid ingredients on top of a warm crust, you’ll end up with a soggy crust.
Let’s bake a beautiful crust, shall we?
Easy Graham Cracker Crust Variations
Nuts
Included in this recipe are some nuts (which are optional and easy to omit if you don’t want them). I think they add a fun, subtle addition in terms of taste and texture. I use pecans, but hazelnuts and almonds are also delicious.
Spices
Try adding about 1/2 to 1 teaspoon of spices to your crust to play up the flavors that are in the filling. I do that sometimes with my Salted Caramel Pumpkin Cheesecake by adding 1/2 teaspoon Chinese five-spice. And with my Boozy Sugared Cranberry Cheesecake I add a combination of cinnamon, ground ginger and nutmeg. Mix in the spices just prior to adding the melted butter.
The possibilities are endless!
Graham Cracker Pie Crust Sweetness
I use 3 tablespoons (42 g) of light brown sugar for this crust. If you’d like to cut back on the sugar, you can easily cut it to 2 tablespoons (28 g) and the crust will taste perfectly delicious. You can also use dark brown sugar or granulated sugar in place of the light brown sugar.
Buttery Graham Cracker Crust Equipment
You don’t need much to make this crust, one of life’s gifts. Here are my favorites:
High Speed Blender or Food Processor to grind up the graham crackers
My favorite knife to finely chop up the nuts, if using!
My absolute favorite springform pan
Heat-safe mixing bowls for melting your butter
My Favorite Graham Cracker Crust Recipes
My favorite Caramel Pumpkin Cheesecake that I make every year for Thanksgiving! These Salted Caramel S’mores Tarts are the stuff of dreams. Also holiday festive, I love this Boozy Sugared Cranberry Cheesecake. Enjoy! xo
25-Minute Buttery Graham Cracker Crust
Ingredients
- 10 (5 oz or 155 gm) whole graham crackers (or use 12 (6 oz or 180 g) whole graham crackers if you omit the pecans)
- 1/2 cup (57 g) finely chopped pecans, (optional)
- 3 tablespoons (42 g) light brown sugar, (packed)
- 5 tablespoons (70 g) unsalted butter, (melted)
Instructions
- Preheat your oven to 350℉ (177℃). Butter a 9-inch (23-cm) nonstick springform pan (see note about pans below) and line with parchment.
- First, finely grind your graham crackers in a food processor, high speed blender or by placing in a plastic bag and smashing them with a rolling pin or a measuring cup. Be sure to break up any larger pieces. Place in a medium mixing bowl.
- Add in the pecans (if using) and brown sugar stirring to combine. Drizzle the butter over on top and stir with a fork until it resembles coarse, wet sand.
- Firmly press the mixture evenly over the bottom of prepared pan lined with parchment. Bake in the center of the oven for 11 minutes or until it starts to turn a little golden around the edges. Set the crust aside to cool completely before adding any filling.
I use your crust every year for your pumpkin cheesecake—I love that you have a video up now!
This makes me so happy to hear, thanks!! xx