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Graham Cracker Crust w/nuts

cookie1's picture

I made a cheese cake today and it was very good.  I am hoping that someone has a crust recipe with the addition of toasted nuts. 

Cheryl

It is nice to be important, but it is more important to be nice!

Meryl's picture

(post #63276, reply #1 of 14)

Here are some from my files that sound good (haven't tried these):


HAZELNUT CRUST


Ingredients:


3/4 cup hazelnuts, toasted (if not available, can use toasted pecans, almonds, or walnuts).


3/4 cup graham cracker crumbs


3 tablespoons powdered sugar


5 tablespoons unsalted butter, melted


Directions:
Position rack in center of oven and preheat to 350°F. (325 F for dark pans). Finely grind nuts, cracker crumbs and powdered sugar in processor.Add butter; blend using on/off turns until crumbs are moist. Press crumbs onto bottom and 1/2 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Chill while making filling.


From LEMON CHEESECAKE WITH HAZELNUT CRUST (great reviews)!!!


B o n  A p p é t i t - March 1997


 


TOASTED NUT CRUST

1 Cup graham cracker crumbs


3/4 Cup toasted and ground almonds or any nuts you prefer


1/3 Cup sugar


1 tsp. cinnamon


1 tsp. nutmeg


1/3 Cup of melted sweet butter


Combine all of the above ingredients and press them firmly into a 10 inch springform.


From KEY LIME CHEESECAKE WITH A TOASTED NUT CRUST


By Norman Van Aken


 


CHOCOLATE MACADAMIA NUT CRUST


Ingredients:


1 cup chocolate wafer crumbs


½ cup macadamia nuts, coarsely ground


1/4 cup sweetened coconut, lightly toasted


5 tablespoons unsalted butter, melted


1. Preheat oven to 350 F.


2. In a medium bowl, stir together the chocolate wafer crumbs, ground macadamia nuts, and toasted coconut. Add the melted butter and mix well. Press the mixture evenly onto the bottom of a 9-inch springform pan.


3. Bake for 10 to 12 minutes, until the crust is puffy and bounces back when gently pressed with a finger. Cool on a wire rack.


From WHITE CHOCOLATE-COCONUT CHEESECAKE WITH CHOCOLATE MACADAMIA NUT CRUST


Chocolatier February/March 1994


 



Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst


Edited 10/17/2004 11:59 pm ET by Meryl

There's nothing better than a good friend, except a good friend with CHOCOLATE.

cookie1's picture

(post #63276, reply #3 of 14)

Thank you Meryl. I will definitely try the Bon Appetit recipe.

Cheryl

It is nice to be important, but it is more important to be nice!

Biscuits's picture

(post #63276, reply #2 of 14)

It's easier than you think.  For any crumb-crust recipe (and I almost always use stale cake crumbs instead of graham crackers, unless I'm doing a pumpkin cheesecake, in which case I use gingersnaps), simply substitute finely chopped (not ground fine like flour) toasted nuts (your choice of nuts - pair the appropriate nut with your filling) for half to 3/4 of the crumbs called for.


So - if it calls for 2 cups of crumbs, do one cup crumbs, one cup finely chopped toasted nuts, or - 1 1/2 c. chopped toasted nuts and 1/2 c. crumbs. 


Remaining ingredients (butter, sugar) remain the same.


Being very fond of toasted nuts, I always do this. 


Life is tough - but it's tougher when you're stupid - Major Jeffrey F. Richardson, USMC

Ancora Imparo -

cookie1's picture

(post #63276, reply #4 of 14)

I love nuts also and can't wait to try this crumb crust.  I'll have to use graham crackers because the cake crumbs are usually available, but that is a great idea! Much appreciated.

Cheryl

It is nice to be important, but it is more important to be nice!

Biscuits's picture

(post #63276, reply #5 of 14)

I take the cake scraps (from when I level a cake) and dry them out and process them to crumbs, then put them in a labeled freezer bag in my freezer.  That way I always have cake crumbs on hand for: (a) cheesecakes and (b) to decorate the sides or tops of cakes.


 


Life is tough - but it's tougher when you're stupid - Major Jeffrey F. Richardson, USMC

Ancora Imparo -

cookie1's picture

(post #63276, reply #6 of 14)

I probably would never think of that. By the way, do you have any special toppings suggestions? I usually do a strawberry topping which includes some corn starch.  It's okay the first day, but eventually it seems to become like a jelly consistency.  I would really like something to just drizzle on fresh fruit (strawberries).

Cheryl

It is nice to be important, but it is more important to be nice!

Biscuits's picture

(post #63276, reply #7 of 14)

I'm of the camp that says "less is more" when it comes to dessert.   My goal is that the main part of the dessert (ie., the cake) be so good it needs very little to enhance it.   I usually don't top my cheesecakes at all, until I plate them, and then I will garnish with some stewed brandied cherries, or a lovely sauce (chocolate, raspberry, passionfruit, etc.), or some chocolate shavings, or whatever. 


My pumpkin cheesecake I do top with little swirls of whipped cream, and each swirl topped with a candied pecan.


I once tried to make a nut topping for a cheesecake - basically, a lot of different kinds of nuts, cooked together in some brown sugar to make a nut brittle, if you will, and poured on top to harden and form a pretty topping.  While beautiful, and impressive, and certainly tasty, I will not do it again.  When it came time to cut the thing, it ended up a collossal mess.  The nut brittle was too brittle, and it just shredded when you tried to cut it, and this destroyed the cheesecake underneath.


Life is tough - but it's tougher when you're stupid - Major Jeffrey F. Richardson, USMC

Ancora Imparo -

cookie1's picture

(post #63276, reply #12 of 14)

I'd be interested in your raspberry sauce if you will.  Thanks!

Cheryl

It is nice to be important, but it is more important to be nice!

Biscuits's picture

(post #63276, reply #13 of 14)

I really don't have a recipe - I'm sorry.  I just take a package of frozen raspberries (wouldn't waste fresh on sauce), process in a FP with a little sugar (about 1 tbl. or so for 2 c. raspberries).  Then pour the puree through a fine mesh strainer, pressing on the solids to get all the juice.  Taste the sauce, adjust the sugar as desired. (I like mine a bit tart).  Sometimes I will add a tsp. of framboise if I'm doing something special. 


Raspberry sauce is really very simple to make.  Also freezes well so if you have leftovers, just pop in the freezer and you can save it for when you need it again.


Life is tough - but it's tougher when you're stupid - Major Jeffrey F. Richardson, USMC

Ancora Imparo -

cookie1's picture

(post #63276, reply #14 of 14)

Thanks Biscuit.

Cheryl

It is nice to be important, but it is more important to be nice!

MadMom's picture

(post #63276, reply #8 of 14)

Biscuit - send that in to Taunton as a tip.  I think it's a great idea!

Things are going to get a lot worse before they get worse.
Lily Tomlin

MEANCHEF's picture

(post #63276, reply #9 of 14)

doyenne's picture

(post #63276, reply #10 of 14)

I cut up pieces of leftover cake and freeze those. When I need crumbs, I oven dry whatever quantity I want and then put it in the processor.  Easier for me to do than making crumbs every time there is leftover cake.

 

Where is Monica Lewinski when you need her?

MadMom's picture

(post #63276, reply #11 of 14)

Okay, send in your idea as a tip too...fastest typist wins!

Things are going to get a lot worse before they get worse.
Lily Tomlin