6-Step Easy Chocolate Graham Cracker Crust For Cheesecake
We are obsessed with this chocolate graham cracker crust for cheesecake. It's fun, easy to make, and allows you to create more complex cakes!
Give it a try with your favorite cheesecake filling and let us know what you think!
Servings: 1 cheesecake crust
Equipment
- 10-inch springform cake pan
- Non-stick baking paper
- Non-stick cooking spray (or additional melted butter)
- Measuring cups and spoons
- Food processor, optional
- Cooling rack
Ingredients
- 2 cups chocolate graham cracker crumbs
- 1/4 cup light brown sugar
- 4 tablespoons unsalted butter, melted
- 1/4 teaspoon fine salt
Instructions
- Prepare the equipment and ingredientsPreheat the oven to 320ºF (160ºC). Line a 10-inch springform cake pan with baking paper and cooking spray. You can also brush the sides with melted butter. Set it aside.Then, melt and cool your butter. Weigh out the remaining ingredients.
- Crush the graham crackersPlace the graham crackers inside your food processor. Then, give it a couple of pulses. Don't stop until the crumbs are uniformly fine.A coarse crumb won't create a dense crust. It will break apart very easily when you remove a slice of cheesecake.If you don't have a food processor, you can also crush the graham crackers in a bag. Place them inside a zip-lock bag. Crush them using your hands or a rolling pin.2 cups chocolate graham cracker crumbs
- Make the crustNext, add the light brown sugar, melted butter, and salt. Mix the ingredients together. Make sure you mix them properly so that all of the crumbs are evenly coated.Once the crumbs are uniformly wet, you can proceed with lining the cake pan.1/4 cup light brown sugar, 1/4 teaspoon fine salt, 4 tablespoons unsalted butter, melted
- Line the cake panAdd the crumbs inside the lined pan. Then, pack them in tightly in an even layer. You can use a flat object to help press the crumbs tightly and create a more compact crust.It's not necessary, but some people like to create a small lip around the edge with the crust. Just press some of the crumbs against the side of the springform pan.
- Bake the chocolate graham cracker crust for cheesecakeIf you are making a baked cheesecake, this step is important. Place the crust inside the oven on the middle rack.Bake the crust for about 8-10 minutes. It should only bake slightly.
- Cool and store the crustAfter the crust is pre-baked, remove it from the oven. Leave it to cool completely at room temperature.You can either use the chocolate crust immediately or store it for later. If you are planning on making a cheesecake within a day, keep the crust in the fridge. But, if you are just making crusts in advance, you can freeze them.
Notes
Pre-baking the crust is essential for baked cheesecakes. It helps prevent the base from becoming soggy once the filling has been added. If you are making a no-bake cheesecake, this step isn't necessary.
To store a chocolate graham cracker crust for cheesecake in the fridge, place it inside an airtight container. Keep it for only a day. If you keep it longer it will become soggy.
If you want to freeze your crust, you can use a container or freezer bag. It is best to freeze the crust inside the cake pan. The pan will help keep it intact. And you have to make the cheesecake inside the pan anyway. So removing it is pointless.
