Servings
10
Prep Time
10 min
Cook Time
10 min
Calories
—
The quick, endlessly adaptable cheesecake crust — graham crackers are just the beginning
Ingredients
- 1½ cups graham cracker crumbs
- 5 Tbsp butter, melted
- ¼ cup granulated sugar
Directions
- To make crumbs, pulse crackers a few at a time in a blender or food processor until small and uniform — or put them in a sturdy plastic bag and go at it with a rolling pin.
- If prebaking, preheat the oven to 350°F. Combine the crumbs, melted butter, and sugar in a mixing bowl and blend well.
- Press the mixture onto the bottom and partly up the sides of a greased 9-inch springform pan, pie pan, or baking dish, smoothing to an even thickness.
- Chill 5–10 minutes in the freezer until firm, or bake 10 minutes at 350°F. Cool before filling.
Chef's Tips
Prebaked crusts are crisper than chilled ones — worth it if your crumbs are a bit soggy. Vary the crumbs: digestive biscuits, vanilla wafers, gingersnaps, zwieback, even matzo. For bland crackers, add 1 tsp cinnamon, nutmeg, or grated lemon rind.
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