Made this with walnuts and came out perfect! I much prefer this kind of crust on a cheesecake. I also used the advise of the first reviewer. Thanks for posting a simple but yummy recipe!
Hi AmyZoe, I have made this nut crust several times and it always comes out perfect! I used it for a couple of cheesecakes and after cooling for a day they slip off the spring form pan with the greatest of ease! The crust has a delicate flavour and a nutty crisp texture I always use pecans for cheeseckes and I make the pecans about a medium coarse with about 1/4 of the pecans finely chopped. My DH always helps me with my cheesecakes he showed me a tip instead of melting the butter use it in it's solid state "must" be room temperature. I found the crust to have a even consistency that takes the cheesecake off the spring form disk faster than lighting! I took the pictures showing how well the crust held up as I sliced the cheesecake. This is Simply Delicious New York Style Cheesecake # 152996. Will use this nut crust recipe again and again thanks for posting!