Graham Cracker Cheesecake Crust

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). If using a springform pan, line the bottom with a circle of parchment paper and lightly grease the sides.
2. 2

   Crush Graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Measure out 1 1/2 cups of crumbs.
3. 3

   In a medium bowl, combine the Graham cracker crumbs and melted unsalted butter. Mix thoroughly with a fork until all crumbs are evenly moistened and resemble wet sand.
4. 4

   Pour the crumb mixture into the prepared springform pan. Use the bottom of a flat-bottomed glass or measuring cup to firmly press the crumbs into an even layer across the bottom and slightly up the sides of the pan.
5. 5

   Bake for 8-10 minutes, or until lightly golden and fragrant. This step helps create a stable and crispy crust.
6. 6

   Remove from oven and let the crust cool completely on a wire rack before adding your cheesecake filling. If making a no-bake cheesecake, chill the pressed crust in the refrigerator for at least 30 minutes instead of baking.