Yes, you will just need to decrease the baking time. I also have a mini pumpkin cheesecake recipe here.

Thanks Danielle, I’m going with the graham crumbs and I’ll use the 5 tbsp. Of butter. 

Hi, Thomas! I’ve found that graham crackers require more moisture, which is why there’s more butter in that recipe. If you do use the graham cracker crust, just follow that recipe as written (with 5 tablespoons of butter) and bake it for 10 minutes before adding the cheesecake filling.

Gingersnap cookies crust calls for 3 tbsp. Of butter.   But…..

Your homemade graham cracker crust uses 5 tbsp. Of butter. 

I’m going to make the bars recipe and might want to use the graham crackers. Is it because it’s not going to be a pie crust, but instead a 9” sq. Pan?