A flavorful and easy-to-make graham cracker crust with a hint of cinnamon, perfect for pies and cheesecakes.
Combine the crushed graham crackers, sugar, and cinnamon in a mixing bowl.
Ensure the graham crackers are finely crushed for a uniform texture.
Add the melted butter to the dry ingredients and mix until the mixture resembles wet sand.
Use a fork to evenly distribute the butter throughout the mixture.
Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
Use the bottom of a glass to press the crust evenly and firmly.
Refrigerate the crust for at least 1 hour before filling.
Chilling helps the crust set and prevents crumbling when filled.
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