Crumb-Nut Cheesecake Crust
Yield
1 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ounces |
pecans
|
|
| ¾ | cup |
vanilla wafer crumbs
|
* |
| ¼ | cup |
powdered sugar
|
|
| ¼ | cup |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 144.5 | ml/g |
pecans
|
|
| 177 | ml |
vanilla wafer crumbs
|
* |
| 59 | ml |
powdered sugar
|
|
| 59 | ml |
butter
melted |
|
Directions
Chop nuts very finely in food grinder or food processor (a salad shooter works great, put through twice.) Should have 1 cup of ground nuts. Cookies should also be chopped very finely.
Combine crumbs, chopped nuts and sugar, and mix thoroughly; drizzle with melted butter and mix lightly.
Press onto bottom and 1½ inches up side of springform pan.
Note 1: Requires about 25 vanilla wafers to make ¾ cups crumbs.
Note 2: Any type of dry, unfilled, unfrosted cookies may be used
