Macadamia Crust

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.

This recipe goes with Pineapple Cheesecake with Haupia Sauce, Chocolate Macadamia Torte with Vanilla Port Sauce

Yield: Makes 1 crust; 10 to 12 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 168
  • Calories from fat: 64%
  • Protein: 1.8g
  • Fat: 12g
  • Saturated fat: 3.7g
  • Carbohydrate: 14g
  • Fiber: 0.2g
  • Sodium: 44mg
  • Cholesterol: 11mg


  • 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


  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.)
  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.
  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.
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