The custard-like texture of a cheesecake is complemented by a crunchy graham crust. Unlike flour-based pie crusts, a graham crust requires minimal mixing and not rolling out or shaping. Any hard, crumbly cookie works well in the crust, but graham crackers provide the signature flavor preferred for New York style and other traditional cheesecake recipes. Make the crust before you begin mixing the cheesecake ingredients so the crust is ready to go when the filling is done.
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Place the graham crackers in a plastic bag and seal it closed. Roll over the bag with a rolling pin, crushing the graham crackers to crumbs.
Pour the cracker crumbs into a small mixing bowl. Add the sugar. Stir the sugar and crumbs together until they are thoroughly mixed.
Microwave the butter in a microwave-safe bowl in 20-second increments at half power until the butter is completely melted.
Pour the melted butter into the mixing bowl. Combine until the crumb mixture is thoroughly coated in butter.
Pour the crust mixture into the bottom of a 9-inch pie plate or cheesecake pan. Press out the crust until you have an even layer covering the bottom of the pan that is approximately ¼ inch deep.
Bake the crust in a preheated 350 degree Fahrenheit oven for 10 minutes or until the crust turns golden. Pour your cheesecake filling into the crust and bake as directed for the specific cheesecake recipe.
Substitute chocolate graham crackers for regular ones for a completely different flavor.
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