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This simple Homemade Graham Cracker Crust is a great alternative to those store bought crusts. It is easy to make and tastes a whole lot better!

Homemade Graham Cracker Crust

Course: Dessert
Cuisine: American
Keyword: cheesecake crust, graham cracker crust, homemade graham cracker crust, make ahead crust, no bake crust, pie crust
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 1 9" crust
Calories: 166kcal
Author: Malinda Linnebur
This thick and buttery Homemade Graham Cracker Crust is easy to make and tastes better than store bought! You only need 4 ingredients to make a perfect crust for cheesecakes, pies, and other desserts.
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Ingredients

  • 1½ cups graham cracker crumbs about 10 full sheets
  • ¼ cup sugar
  • ¼ teaspoon cinnamon
  • 6 tablespoons butter melted

Instructions

  • Using a food processor or blender grind the crackers until you have fine crumbs. Otherwise place crackers in a ziploc bag and crush with a rolling pin until you have fine crumbs. It is important to have fine crumbs so the crust holds together well.
  • In a medium sized bowl combine the crumbs, sugar and cinnamon. Stir in the butter until well combined. The mixture should be thick, coarse and sandy.
  • Press the mixture into any 9 inch pan. Use a flat measuring cup or the bottom of a glass to help compact the crust. This is very important or the crust may fall apart.
  • No bake: Chill in the refrigerator for at least 1 hour before filling.
  • Baked: Bake for 8 minutes at 350 degrees F or according to the recipes directions.
  • Make ahead: Store the crust wrapped in cling wrap in the refrigerator for up to three days before filling, or freeze for up to three months. Freeze in pan wrapped in both cling wrap and foil. Thaw completely before using.

Notes

Substitutions:
  • This recipe also works great with any flavor of graham crackers.
  • You can use brown sugar in place of regular sugar for some extra flavor.
Tips: 
  • Don't skimp on the butter. It really holds the crust together, so using too little will result in a crumbly crust that doesn't hold together when filled.
  • Make sure to press the crust in very firmly. You can start with your hands, but using a flat measuring cup (as pictured) or a glass cup really helps compact the crust.
  • Don't worry about it looking perfect. The beauty of a graham cracker crust is the slightly rustic, homemade look.

Nutrition

Calories: 166kcal | Carbohydrates: 18g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 179mg | Potassium: 28mg | Fiber: 1g | Sugar: 10g | Vitamin A: 262IU | Calcium: 15mg | Iron: 1mg