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Macadamia Crust

Yield 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

Nutrition Information

  • calories 168
  • caloriesfromfat 64 %
  • protein 1.8 g
  • fat 12 g
  • satfat 3.7 g
  • carbohydrate 14 g
  • fiber 0.2 g
  • sodium 44 mg
  • cholesterol 11 mg

How to Make It

  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.)

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

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