Brown Sugar Crust for Cheesecakes
- Ready In:
- 1 1⁄3 cups Gold Medal all-purpose flour
- 1⁄3 cup brown sugar, packed
- 2⁄3 cup butter or 2/3 cup margarine, softened
- NOTES: 2/3 cup butter equals about 1 stick + 3 tablespoons aprox. You can also add chopped pecans, walnuts or almonds to the crust ingredients for a special flavor.
- Heat oven to 375°F Grease and flour 13 x 9" baking pan or a 12-inch pizza pan.
- In medium bowl, mix flour and brown sugar. Cut in butter, using fork or pastry blender until crumbly. Press firmly and evenly against bottom and side of pan.
- Bake 10 to 15 minutes or until light brown and cool.
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I made this brown sugar butter crust today for a fresh pineapple cheesecake.I love brown sugar (dark) and often swap out white sugar for brown. This crust was delicious.I may have found it on another site or misread the butter measurement. Later I thought that the next time I used it, I would increase the amount of butter I used, 8 Tbls. (One stick), just a smidge. When I read the reciepe later and made better use of my bifocals, I see the butter amount was more...by 1 1/2 Tbls.!An amount that counts as a "smidge" in my world. I had some fresh pineapple that was almost passed it's expiration and 8 oz of cream cheese, so like it or not, that was the combination. It was delicious, a great pairing of flavors. I don't really care for canned pineapple and don't care for the texture. So I threw it into the Ninja to pulverize! I was pressed for time and not everyone likes shredded coconut, so I just dusted with powdered sugar. Would still like to find a unique topping. So, this use of brown sugar in the traditional world of white sugar defiantly deserves a 5 Star rating!
RECIPE SUBMITTED BY
I learned how to cook since I was young helping my dear Mom in the kitchen. Also like to combine ideas or ingredients from different recipes to create some of my own, so my dear husband and my family enjoy what I cook.