25-Minute Buttery Graham Cracker Crust
All of my favorite tips and tricks for a perfectly thick, easy, buttery graham cracker crust using only three ingredients (four if you use the pecan/nut option!) that's mixed and baked in under 25 minutes. This graham cracker crust is perfect for 9-inch cheesecakes and bakes (also works for square pans, see notes). Step-by-step recipe instructions include variations, such as nuts and/or spices to add jazz hands to your recipes!
Print
Save
Servings: 8 Servings
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.
Video
Notes
BAKING VESSEL: This recipe works for cheesecakes, pies and bar cookies and is great for 8- or 9-inch (20- or 23-cm) cake, springform or pie pans; either round or square.
MAKE AHEAD: Recipe can be made 1 to 2 days ahead of time. Wrap tightly in whatever pan you baked the crust in and stash in the fridge until ready to use.
FREEZE: Follow the above instructions, making sure it's wrapped airtight. The crust can be stored for up to one month. Defrost, still wrapped tightly, overnight in the fridge.
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo