Pecan And Biscoff Cookie Crust Recipes

CHEESECAKE WITH BISCOFF® CRUST

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Crush cookies and mix in coconut oil and salt. Press over the bottom of a 9-inch pan to make a crust.
• Bake in the preheated oven until firm, about 10 minutes. Let cool.
• Beat cream cheese, sour cream, sugar, amaretto liqueur, almond extract, and vanilla extract with an electric mixer until blended. Add eggs one at a time, mixing on low speed just until each one is blended in. Pour over crust.
• Place cheesecake inside a larger baking pan. Add enough hot water to come halfway up the cheesecake.
• Bake cheesecake in the water bath until surface appears mostly set, about 1 hour 5 minutes. Turn oven off but keep cheesecake inside for 30 minutes. Run a knife around the rim of the pan to loosen the cheesecake. Let cool completely. Refrigerate until thoroughly chilled, about 4 hours.

PECAN AND BISCOFF COOKIE CRUST

Steps:

• Preheat oven to 375 degrees F.
• Lightly coat a 9-inch pie plate with nonstick cooking spray. Set aside.
• Combine pecans and cookies in blender or food processor. Blend into crumb consistency.
• Add cinnamon, brown sugar, granulated sugar and salt to mixture. Blend.
• Combine butter and vanilla extract. Add to mixture and blend.
• Once all ingredients are thoroughly mixed, transfer mixture to prepared pie plate.
• Cover mixture with plastic food wrap. Use the bottom of another pie plate, a bowl, or hands to flatten the mixture into and up the side the the pie plate. Remove plastic wrap.
• Use a spoon or spatula to create a clean edge along the side of the crust.
• Bake the crust in preheated oven for 9-12 minutes. Monitor carefully to prevent scorching.
• When tiny bubbles appear on the crust, remove from the oven and allow to cool.
• If using crust for baking a pie, slightly underbake the crust. It will continue to brown with additional baking.

SPICED PECAN PIE CRUST

Steps:

• Preheat oven to 375°F
• Lightly coat a 9-inch pie plate with nonstick cooking spray. Reserve.
• Place the spices, pecans, graham cracker crumbs and sugars in a medium bowl. Whisk to combine.
• Slowly add the butter and vanilla until mixture is moist. Note: all of the butter may not be needed.
• Press the mixture into and up the sides of the prepared pie plate.
• Bake in the preheated oven for 10 to 12 minutes.

PECAN CINNAMON CRUST

Steps:

• Preheat oven to 350.
• Lightly spray a 9 inch pie plate with non stick spray.
• Toast pecans on cookie sheet for 7 - 10 mintues, or until the smell of nuts fills the kitchen.
• Combine oats, flour, toasted pecans, cinnamon and salt in food processor or blender, and pulse until mixture becomes a coarse meal.
• Pour in oil and maple syrup and pulse until wet and dry are just combined.
• (I used a blender to pulse the dry, and then mixed in the oil and syrup by hand in a bowl so it wouldn't get stuck in the bottom of the blender).
• Press the mixture into a prepared pie plate. I like to use the bottom of a glass to press the crust down evenly on the bottom and sides.
• Bake for 10 minutes, then set aside to cool.
• Fill with your favorite pie filling: mine is PUMPKIN.