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Macadamia Crust





Yields
Makes 1 crust; 10 to 12 servings

Notes: To remove salt from salted macadamias, pour nuts onto a towel; enclose and rub, then lift nuts from towel. If making crust up to 1 day ahead, wrap airtight and store at room temperature.

 1 cup unsalted roasted macadamias (see notes)
 3/4 cup all-purpose flour
 6 tablespoons firmly packed brown sugar
 1/4 cup (1/8 lb.) butter or margarine, cut into chunks
Step 1
1

In a food processor, whirl macadamias until finely chopped. Pour into a bowl. In food processor, whirl flour, sugar, and butter until fine crumbs form. Add macadamias and whirl just until dough sticks together. (Or mince nuts with a sharp knife and put in a bowl with flour, sugar, and butter; rub with your fingers until mixture sticks together, then pat into a ball.)

Step 2
2

Press mixture evenly over bottom and about 1 1/4 inches up sides of a 9-inch cheesecake pan with a removable rim.

Step 3
3

Bake crust in a 350° oven until golden brown, 12 to 18 minutes. Set on a rack and cool at least 30 minutes.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 168Calories from Fat 64
% Daily Value *
Total Fat 12g19%

Saturated Fat 3.7g19%
Cholesterol 11mg4%
Sodium 44mg2%
Total Carbohydrate 14g5%

Dietary Fiber 0.2g1%
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.