Prep 5 mins
Cook 7 mins
This recipe is originally found in the 'I Can't Believe It's Kosher' cookbook and is being posted in response to a request.
- Preheat oven to 375 degrees F.
- Mix all ingredients in food processor.
- Pat mixture into a 10-inch springform pan.
- Bake for 7 minutes.
Thanks Ducky, I made this the other day for one of my cheesecakes. The crust was beautiful a crisp nutty texture and that dash of cinnamon with the chocolate in the cheesecake was perfect! I will make this again and again. Thanks for posting!
I made this to use as the crust for my maple syrup pecan pie (recipe 72917) which can be made at least kosher-for-passover style by omitting the vanilla extract (I don't know if you can find K-for-P pure maple syrup). I did not blind bake the crust. It came out great. I had some leftover crust and filling so I made a couple of 4" tarts. The crust was very easy to make, slightly sweet, and baked well. If you are making this for Passover, be sure to use Matzoh Meal or Passover Cake Meal for "cake crumbs"