Ingredients:

  • 1 1/2 cups (180g) graham crackers
  • 6 tbsp (85g) unsalted butter, melted
  • 1/4 cup (50g) light brown sugar, packed
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (1.5g) fine sea salt

Instructions:

  1. Pulse the graham crackers in a food processor until they reach the consistency of fine sand. If you don't have a processor, place crackers in a sealable bag and crush with a rolling pin until no large chunks remain.
  2. In a medium bowl, stir together the graham cracker crumbs, brown sugar, cinnamon, and salt.
  3. Pour in the melted butter and stir until the mixture looks like wet sand and clumps together when squeezed in your palm.
  4. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan (or mini muffin tin) using the flat bottom of a glass.
  5. Bake at 350°F (175°C) for 8–10 minutes until the crust smells nutty and looks golden brown.
  6. Allow the crust to cool completely before adding the cheesecake filling.