Learn how to make a Graham Cracker Crust from scratch. Homemade Graham Cracker Crust is sweet, buttery, and miles ahead of anything you can buy at the store.
Preheat oven to 325 degrees. In a food processor, blender, or in a plastic bag with a rolling pin, finely crush graham crackers (you will have about 1 1/2 cups crumbs).
In a medium bowl, combine graham cracker crumbs, butter, and sugar. Pour into a 9-inch springform pan. Using the bottom of a measuring cup, press the crust evenly and firmly into the bottom and up the sides of the pan.
Bake until golden brown and fragrant, about 15 to 20 minutes. Remove from oven and cool on a rack.
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Notes
Graham crackers: Honey-flavored, cinnamon, or even chocolate graham crackers all work well. If graham crackers aren’t available in your part of the world, you can substitute 1 ½ cups crushed digestive biscuits (9 sheets of graham crackers yields about 1 ½ cups of crumbs).
Sugar: Or substitute 2 tablespoons brown sugar or omit sugar from the crust entirely.
Yield: This Graham Cracker Crust recipe creates enough to fill a 9-inch springform pan, which will serve about 12 to 16 slices. Or, use this recipe for a 9-inch square baking pan.
Make ahead: After baking, cool completely and then store covered (or wrapped in plastic) in the refrigerator up to 3 days in advance.
Freezer: Freeze the baked, cooled crust up to 3 months in advance. Thaw at room temperature before using.