There are many different types of crusts that can be used when making a cheesecake, allowing you to customize your dessert to suit your preferences. The crust provides an attractive base for the creamy cheese filling and also adds flavor, texture, and structure to the cheesecake. Choosing the right crust is an important part of cheesecake preparation.
Graham Cracker Crust
A graham cracker crust is the most popular and traditional crust used for cheesecakes. It provides a nice complement to the rich and tangy cream cheese filling. Graham cracker crumbs create a crisp, sweet crust with a sandy texture.
To make a graham cracker crust, you need just three ingredients – graham crackers, sugar, and butter. The crackers are crushed into fine crumbs, then mixed with melted butter and a small amount of sugar. This mixture is pressed into the bottom of a springform pan to form the crust.
Here is a simple graham cracker crust recipe:
| Graham cracker crumbs | 1 1⁄2 cups |
| Granulated sugar | 3 Tablespoons |
| Melted butter | 5 Tablespoons |
The graham cracker crumbs can come from whole graham crackers that you crush yourself, or you can use store-bought graham cracker crumbs. Make sure to use cinnamon or honey graham crackers rather than plain for more flavor.
Graham cracker crusts pair especially well with classic New York-style cheesecakes that have a tangy cream cheese flavor. The crisp crust provides an excellent contrast to the smooth and rich filling. This versatile crust can also be used with just about any cheesecake recipe.
Shortbread Crust
A delicious alternative to graham cracker is a shortbread cookie crust. Shortbread provides a buttery, crisp base with a touch of sweetness. The texture is slightly denser and more crumbly compared to graham cracker.
Making a shortbread crust involves pulsing shortbread cookies into fine crumbs in a food processor. You can use store-bought shortbread cookies or prepare your own from scratch. Here is a basic recipe:
| Shortbread cookies, crushed | 1 3⁄4 cups fine crumbs |
| Granulated sugar | 2 Tablespoons |
| Melted butter | 4 Tablespoons |
Pulse the shortbread cookies into crumbs, then add sugar and melted butter to form the crust mixture. Press evenly into the bottom of a springform pan.
A shortbread crust pairs especially well with fruit-flavored cheesecakes, like lemon, strawberry, or mango. The buttery cookie flavors complement the fruit nicely. This crust also works well with frozen cheesecakes, as shortbread tends to stay crisper when frozen compared to graham crackers.
Chocolate Crust
What could be better than rich chocolate paired with creamy cheesecake? A chocolate crust adds decadence and rounds out the flavors of a chocolate cheesecake perfectly.
To make a chocolate crust, chocolate wafer cookies or chocolate graham crackers are crushed into fine crumbs. Here is one recipe:
| Chocolate wafer cookies, crushed | 1 2⁄3 cups fine crumbs |
| Granulated sugar | 3 Tablespoons |
| Melted butter | 5 Tablespoons |
Pulse chocolate cookies into crumbs, then add melted butter and sugar. Press the mixture into a springform pan bottom and refrigerate before adding cheesecake batter.
You can also make a chocolate crust by replacing 1⁄4 cup of graham cracker crumbs with cocoa powder. Or add melted chocolate chips or chocolate extract to enhance the chocolate flavor.
This rich crust is right at home with chocolate cheesecake as well as mocha, peanut butter, or other decadent flavors.
Gingersnap Crust
For a fun twist, a gingersnap cookie crust adds spicy ginger and molasses flavors to complement cheesecake. Crushed gingersnap cookies give this crust a gingery crunch and aroma.
Here is a simple gingersnap crust recipe:
| Gingersnap cookies, crushed | 1 2⁄3 cups fine crumbs |
| Granulated sugar | 2 Tablespoons |
| Melted butter | 3 Tablespoons |
Pulse gingersnap cookies in a food processor into fine crumbs. Add melted butter and sugar, mixing until evenly combined. Press into a springform pan and bake for 10 minutes before adding cheesecake batter.
A gingersnap crust pairs remarkably well with pumpkin cheesecake or other fall-inspired flavors. The spicy snap of ginger balances out the richness of the cheesecake. This crust also provides a nice contrast to fruit cheesecakes like strawberry, peach, or blueberry.
Vanilla Wafer Crust
Vanilla wafers offer another cookie option for a deliciously sweet and crunchy crust. Their hint of vanilla rounds out creamy cheesecake flavors nicely.
Here is a vanilla wafer crust recipe:
| Vanilla wafers, crushed | 1 2⁄3 cups fine crumbs |
| Granulated sugar | 2 Tablespoons |
| Melted butter | 4 Tablespoons |
Pulse vanilla wafers in a food processor into fine crumbs. Mix in melted butter and sugar. Press evenly into the bottom of a springform pan.
This simple vanilla crust works well with classic cheesecake fillings. Try it with a New York-style tangy cream cheese cheesecake or silky smooth cheesecake like a baked lemon ricotta. The vanilla cookie flavors mesh perfectly with these fillings.
Oreo Cookie Crust
For chocolate and cream cheese lovers, an Oreo cookie crust is sure to satisfy. The chocolate cookie flavors pair perfectly with rich, sweet cheesecake.
Follow this easy Oreo crust recipe:
| Oreo cookies, crushed | 24 Oreos, crushed into crumbs |
| Melted butter | 5 Tablespoons |
Pulse Oreo cookies in a food processor until finely crushed. Add melted butter and mix until combined thoroughly. Press the Oreo mixture into the bottom of a springform pan and refrigerate before adding cheesecake.
This crust is divine with any cheesecake that has chocolate involved, like chocolate chip, chocolate swirl, or chocolate turtle cheesecake. It also complements classic cheesecake and fruit-flavored varieties like strawberry.
Nilla Wafer Crust
For a simple flavor pairing, use Nilla wafer cookies to create a crust with hints of vanilla. The sweet vanilla flavor complements cheesecake perfectly.
Follow this Nilla wafer crust recipe:
| Nilla wafers, crushed | 1 2⁄3 cups fine crumbs |
| Granulated sugar | 2 Tablespoons |
| Melted butter | 4 Tablespoons |
Pulse Nilla wafers in a food processor into crumbs. Mix in melted butter and sugar until combined. Press evenly into a springform pan bottom before adding cheesecake filling.
This vanilla cookie crust pairs well with any cheesecake variety. The sweetness complements tangy cream cheese, rich chocolate, fall spice flavors, and fruity cheesecake fillings. It also makes an excellent crust for no-bake cheesecakes.
Pretzel Crust
For a deliciously salty-sweet balance, use crushed pretzels to make a unique cheesecake base. Pretzels add a crunchy texture and toasted flavor.
Follow this pretzel crust recipe:
| Pretzels, crushed | 1 2⁄3 cups fine crumbs |
| Granulated sugar | 3 Tablespoons |
| Melted butter | 1⁄4 cup |
Pulse pretzels in a food processor to form fine crumbs. Mix in melted butter and sugar. Press into a springform pan bottom and bake for 5 minutes before filling.
The salty pretzel crust pairs especially well with sweet cheesecake fillings. Try it with caramel, chocolate turtle, or strawberry swirl cheesecake. The contrast of salty and sweet is perfect.
Cookie Dough Crust
For the ultimate indulgence, use edible cookie dough to form a doughy crust. The flavors of vanilla, butter, and chocolate in the cookie dough complement rich cheesecake.
Follow this cookie dough crust recipe:
| Edible cookie dough | 1⁄2 batch, store bought or homemade |
Press refrigerated edible cookie dough evenly into the bottom of a springform pan. Bake for 10 minutes before adding cheesecake batter.
Try this decadent crust with any cheesecake variety – classic, chocolate, fruit-flavored, or swirled. The cookie dough notes match perfectly with creamy cheesecake.
Vegan Crusts
There are also great options for vegan cheesecake crusts without dairy or eggs. Here are some popular recipes:
Graham Cracker Crust: Use vegan butter or coconut oil instead of dairy butter. For eggless recipes, omit the egg wash.
Almond Meal Crust: Mix 1 1⁄2 cups almond meal with 1⁄4 cup sugar and 1/3 cup melted coconut oil. Press into a pan.
Walnut Date Crust: Blend 1 cup raw walnuts and 1 cup pitted Medjool dates in a food processor until combined. Press into a pan.
Oat Crust: Mix 1 1⁄2 cups oat flour, 1⁄4 cup sugar, 1⁄3 cup melted coconut oil and a pinch of salt. Press into pan.
Chocolate Wafer Crust: Use dairy-free chocolate cookies like Newman’s Own brand. Crush into crumbs and mix with coconut oil to bind.
These eggless, dairy-free options pair nicely with vegan cheesecake fillings made from cashews, tofu, coconut cream, or vegan cream cheese.
Making Your Own Crust
In addition to using cookie and cracker crumbs, you can make your own crust dough from scratch for cheesecake. This allows you to fully customize the ingredients and flavors.
A basic crust dough contains flour, sugar, salt, and butter. You can choose any flour variety like all-purpose, whole wheat, almond, or graham flour. Additional ingredients like spices, citrus zest, nuts, or milk can provide unique flavors.
Here is one example of homemade crust dough:
| All-purpose flour | 1 cup |
| Granulated sugar | 2 Tablespoons |
| Cold butter, cubed | 1⁄2 cup |
| Salt | 1⁄4 teaspoon |
| Cold water | 2-3 Tablespoons |
Cut the butter into the dry ingredients using a food processor or pastry cutter until crumbly. Add just enough water so the dough holds together when pressed. Roll out and press into a springform pan.
Homemade crusts allow for versatility in shapes and sizes. You can press the dough into muffin pans for individual cheesecakes too. Get creative with the dough flavors
Crumb Crust Tips
Here are some helpful tips for perfecting cheesecake crumb crusts:
– Make sure cookie crumbs are finely ground. Pulse cookies in a food processor for best texture.
– Do not overmix the crust ingredients. Just combine until evenly moistened to avoid a dense crust.
– Press the crust mixture firmly and evenly into the pan so it holds together. Use the flat bottom of a measuring cup or glass to pack it down tightly. Chill before baking.
– Pre-bake the crust for 5-10 minutes to set it before adding cheesecake batter. This prevents sogginess.
– Brushing the crust edge with egg wash creates a nice golden color and seal. Chill again before filling.
– For a decorative touch, press chopped nuts, sprinkles, or cookie crumbs around the finished crust edge.
– Make sure the crust fits snugly against the pan sides. Use parchment paper strips if needed to cover any gaps before baking.
Complementary Crust and Filling Flavors
When deciding on a cheesecake crust, think about complementary flavors that will enhance the filling:
– Graham cracker crust – Pairs well with classic cheesecake, caramel, vanilla
– Gingersnap crust – Pairs well with pumpkin, spice, and fruit flavors
– Chocolate crust – Pairs well with chocolate/Oreo cheesecake
– Shortbread crust – Pairs well with lemon, lime, fruit flavors
– Pretzel crust – Pairs well with chocolate, caramel, salted caramel cheesecake
– Sugar cookie crust – Pairs well with any fruit flavors
– Vanilla wafer crust – Pairs well with classic and fruit cheesecakes
Experiment with different crust and filling combinations to find your perfect cheesecake flavor match!
Storing and Freezing
Cheesecake crusts hold up well for storing leftovers:
– Fully wrap cheesecake in plastic wrap then aluminum foil. This prevents the crust from getting soggy.
– Store in the refrigerator for 3-4 days. Freeze for 1-2 months.
– Allow frozen cheesecake to thaw overnight in the refrigerator before serving.
– Certain cookies like shortbread and chocolate wafer crumble crusts freeze slightly better than graham cracker.
– For clean slices, wipe your knife blade between each slice of frozen cheesecake.
– Vegetable pan spray can help release stuck crust crumbs when slicing frozen cheesecake.
With proper storage, cheesecake crusts retain their delicious texture and crunch for enjoying tasty leftovers.
Decorative Crust Ideas
Along with complementing the filling flavor, cheesecake crusts can provide decorative appeal:
– Press large cookie pieces or whole cookies into the crust bottom in a circular pattern for visual interest.
– Arrange sliced fruit like kiwi, strawberries, or citrus in the bottom crust before baking.
– Use a contrasting crust and filling color, like a dark chocolate crust with a light pumpkin cheesecake.
– Drizzle a fruit sauce in the crust before serving, like raspberry, lemon, or caramel sauce.
– Stencil a design into the crust edge using cocoa powder or cinnamon.
– Garnish the crust edge with chopped nuts, chocolate shavings, crushed candy canes, or sanding sugar before baking.
– Incorporate food coloring or cocoa powder into the crust dough for colored designs.
With a little creativity, you can turn a plain cheesecake crust into a beautiful, appetizing accent.
Conclusion
The crust provides essential flavor and texture that completes a perfect slice of cheesecake. Graham cracker, shortbread, chocolate wafer, gingersnap, Oreo, vanilla wafer, pretzel, and homemade dough crusts all make excellent bases for any cheesecake recipe. Consider complementary fillings and crust flavors as well as decorative appeal. With the right crust, your cheesecake will impress any crowd with its beautiful presentation and irresistible taste. Experiment with these top crust types to find your favorite cheesecake foundation.
