Cheesecake CrustSeasons Greetings!
Here's a set that might work for ya...
1 1/2 cups unbleached all purpose flour
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/2 cup sugar
1 teaspoon vanilla extract
Pinch of salt
Preheat oven to 400°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in large bowl. Using fingertips, mix until moist dough clumps form. Gather dough into ball. Press onto bottom and 3/4 inch up sides of pan. Freeze 10 minutes. Bake until crust is light golden, about 10 minutes. Remove from oven. Reduce oven temperature to 350°F.
·1 1/2 cups gingersnap cookie crumbs
·3/4 cup ground hazelnuts
·3 tablespoons brown sugar
·6 tablespoons unsalted butter, melted
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.