The graham cracker crust is a classic!  My favorite cheesecakes to pair this with are of course the plain vanilla cheesecake, the pecan pie cheesecake, caramel cheesecake and the s’more cheesecake just to name a few.  It’s a great crust to use when you want something light and don’t want anything to compete with the cheesecake base.  This crust just compliments the cheesecake and doesn’t overpower it.

   The first step is to prep your pan, and preheat you oven to 350 degrees.

     For this recipe you first need some graham cracker.  When I say 1 pack of graham crackers I mean 1 pack in the box of graham crackers. There are about 4 packs in the box.  

    Empty 1 pack of graham crackers into a food processor or freezer bag.  If you are going with the food processor you can just pulse the crackers until you get course crumbs. If you don’t have a food processor or are just too lazy to dig it out (me, a lot of the time)  you can just put the crackers in a large bag and take a rolling pin or I like to use a meat tenderizer ( on the flat side so it doesn’t rip the bag) to it until you get course crumbs.  I find that you get crumbs that are a little more course with this method which I like. I like a little more texture.

    Next, you are going to add the butter little by little until the mixture resembles wet sand.  In the food processor you can just pulse the butter to incorporate.  With the bag method you are going to add some butter, close the bag and massage the butter in and add more until you reach the desired texture.

       Next you are going to add the sugar to your taste.  I usually find that my graham crackers are sweet enough but “do you ,Boo”. Press the mixture into the prepared pan making sure that the mixture is even and goes all the way to the edge.  

     Bake at 350 degrees for 10 minutes or until golden brown.  When the crust is done, take it out of the oven and let it cool and then cover with clear plastic wrap and put in the freezer for an hour before you put the cheesecake batter on top of it.

Now you have an amazing start to you clumsy masterpiece 🙂

Graham Cracker Crust

Yield: 1 9 Inch Crust

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 15 minutes

Print

Ingredients

• 1 Pack of Graham Crackers
• 6 Tbsp Unsalted Butter
• 2 Tbsp of Granulated Sugar

Instructions

1. Crush the graham crackers either by putting them in a food processor or putting them in a zip lock freezer bag and crushing them with a rolling pin. 
2. Add the butter little by little until the texture of the mixture resemble wet sand.
3. Add the sugar to taste if your graham crackers are not already sweet enough
4. Press the crust mixture into the pan making sure that the mixture is in an even layer and reaches the edges of the pan
5. Preheat the oven to 350 degrees and bake for 10 minutes or until golden brown.
6. Set the crust aside to cool and then stick it in the freezer for an hour.

You Also May Like

Chocolate Graham Cracker Crust

Oreo Crust

Cereal Cheesecake

If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.

Facebook –facebook.com/Clumsy-Cakes-2058041137644585

Instagram-instagram.com/clumsy-cakes

pinterest –pinterest.com/clumsycakes

email – [email protected]