Homemade Cheesecake Crust Recipe from Scratch
The crust is the best part of cheesecakes. These three simple, easy and effortless recipes for homemade cheesecake crust from scratch recipe including graham cracker crust from scratch will be the best crust you can make for your next cheesecake. Often, I prefer a shortcrust cheesecake based crust over a cracker crust just because it’s so delicious.
Have you ever wanted to make a cheesecake and then realized you have not graham crackers, digestive biscuits or Oreo cookies to for the cheesecake crust? It’s happened to me more than once.
Honestly, I’m not one to drive to the supermarket every time I don’t have an ingredient. In fact, quite the opposite. I look for ways I can substitute. So, when I don’t have graham crackers, or other cookies for my cheesecakes and bars I just make it myself from scratch. Over time it has become the most preferred crust in our family.
So, today I’m making another addition to my baking basics series. Here is another one of those basic recipes you want to have on hand if you bake often.
Below you will find 3 different versions of my homemade cheesecake crust (Save/Pin)
- Homemade Graham Cracker Crust from scratch
- Shortcrust pastry based cheesecake crust
- Chocolate shortcrust pastry based cheesecake crust.
Homemade Graham Cracker Crust for cheesecake from scratch
Ingredients
- 128 grams All Purpose flour (1 cup)
- 128 grams Whole wheat flour (1 cup)
- 50 grams sugar (1/2 cup)
- 100 grams butter (1/2 cup)
- 1 tsp baking powder
- 1 large egg
- 1/4 tsp salt
- 2 tbsp milk
Method
- In a food processor pulse the flours, sugar, baking powder, salt, and butter.
- Add the egg and pulse some more.
- Lastly, add the milk and let it all come together
- Pour the mixture into a springform pan and press into the base firmly with the back of a spoon.
- Chill for about 10 minutes.
- Bake in a preheated oven at 190 C / 380 F for about 10 to 12 minutes until nice a golden brown.
- Top with cheesecake batter bake further or chill for an unbaked cheesecake.
Homemade Cheesecake Crust Recipe from Scratch (Save/Pin)
This is the one I use most!! It’s simple, quick and easy. The best part is, you can control the amount of sugar as well as butter.
Ingredients
- 150 grams flour
- 75 grams butter (chilled and cubed)
- 2 tbsp chilled water
- 1 tbsp sugar
Ingredients – chocolate based
- 150 grams flour
- 2 tbsp cocoa powder
- 75 grams butter (chilled and cubed)
- 2 tbsp chilled water
- 1 tbsp sugar
Method
- Combine sugar, (and cocoa) into the flour – mix well.
- Cut the chilled butter into cubes.
- Use a pastry cutter or fork and cut the butter into the flour mixture until it resembles coarse breadcrumbs.
- Add the water – mix well to combine.
- Pour the mixture into a springform pan and press into the base firmly with the back of a spoon.
- Chill for about 10 minutes.
- Bake in a preheated oven at 190 C / 380 F for about 10 to 12 minutes until nice a golden brown.
- Top with cheesecake batter bake further or chill for an unbaked cheesecake.
Cheesecake recipes
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Homemade Cheesecake Crust from Scratch
Print Pin RateDescription
Ingredients
Enough for one 9-inch spring foam pan
HOMEMADE GRAHAM CRACKER CRUST FOR CHEESECAKE FROM SCRATCH
- 128 grams All Purpose flour 1 cup
- 128 grams Whole wheat flour 1 cup
- 50 grams sugar 1/2 cup
- 100 grams butter 1/2 cup
- 1 tsp baking powder
- 1 large egg
- 1/4 tsp salt
- 2 tbsp milk
HOMEMADE CHEESECAKE CRUST RECIPE FROM SCRATCH
Vanilla based
- 150 grams flour
- 75 grams butter chilled and cubed
- 2 tbsp chilled water
- 1 tbsp sugar
Chocolate based
- 150 grams flour
- 2 tbsp cocoa powder
- 75 grams butter chilled and cubed
- 2 tbsp chilled water
- 1 tbsp sugar
Conversions – Switch between Metric & US for other measurement options
Instructions
HOMEMADE GRAHAM CRACKER CRUST FOR CHEESECAKE FROM SCRATCH
- In a food processor pulse the flours, sugar, baking powder, salt, and butter.
- Add the egg and pulse some more.
- Lastly, add the milk and let it all come together
- Pour the mixture into a springform pan and press into the base firmly with the back of a spoon.
- Chill for about 10 minutes.
- Bake in a preheated oven at 190 C / 380 F for about 10 to 12 minutes until nice a golden brown.
- Top with cheesecake batter bake further or chill for an unbaked cheesecake.
HOMEMADE CHEESECAKE CRUST RECIPE FROM SCRATCH (vanilla and chocolate)
- Combine sugar, (and cocoa) into the flour – mix well.
- Cut the chilled butter into cubes.
- Use a pastry cutter or fork and cut the butter into the flour mixture until it resembles coarse breadcrumbs.
- Add the water – mix well to combine.
- Pour the mixture into a springform pan and press into the base firmly with the back of a spoon.
- Chill for about 10 minutes.
- Bake in a preheated oven at 190 C / 380 F for about 10 to 12 minutes until nice a golden brown.
- Top with cheesecake batter bake further or chill for an unbaked cheesecake.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Helen of Fuss Free Flavours
I like to play around with cheesecake crusts, by using different biscuit bases. Using a ginger crunch biscuit can add a little extra flavour. But this is a classic and trustworthy recipe, that you simply cannot knock and always makes a great base for any cheesecake.
Veena Azmanov
Me too I love trying new things with my cheesecake. I love this shortcrust because it’s so versatile.
Denise
I don’t know how you do it with all these beautiful and delicious looking cakes! I’ve just become fond of cheesecakes so I have to give this a try.
Veena Azmanov
Thank you Denise. I love decorating cakes and cheesecakes is my absolute weakness. You will love this.
Anonymous
It is Gorgeous!!