Graham Cracker Cheesecake Crust

Every great cheesecake starts with a solid crust, and this three-ingredient version is as simple as it gets. Graham cracker crumbs, melted butter, and sugar get mixed right in the springform pan, pressed flat, and baked for under 10 minutes until set and lightly golden.

The melted butter acts as the binder that holds everything together once cooled. Too little and the crust crumbles when you slice. The ratio here gives you a crust that’s firm enough to support a dense filling but still has that sandy, buttery crumble when you bite through it.

A quick bake sets the crust and brings out a toasty, caramelized flavor from the graham crackers that you don’t get from a no-bake press. Cool it completely before adding your cheesecake filling or the heat will start cooking the edges of the batter.

Chef Tips

• Press the crumbs firmly and evenly using the flat bottom of a measuring cup or glass. Loose spots will crumble when you serve
• Push some of the mixture about an inch up the sides of the pan if you want a crust border on your slices
• Let the crust cool completely before filling. A warm crust can cause cracks in the cheesecake as it bakes
• Wrap the outside of the springform pan in foil before adding filling to prevent leaks if using a water bath