Nutty Oatmeal Crust for Cheesecake
I can’t handle cookie, graham cracker or pie crusts anymore due to what gluten causes for me. So, I created a crust for cheesecakes as well as crumble bars that has been an absolute HIT! The best part about this crust is that you do not have to do a pre-bake. Yeah, you read that right. This is easy to form and you don't have to worry about this falling off the side while you form this.
I do not recommend using a mixer as you may risk burning out the motor on this recipe. It actually handles quite well if you place your dry ingredients in a large mixing bowl. In your mixer, for the rest.
1 1/2 Cups Rolled Oats 1 Cup Gluten Free 1-1 Baking mix 3/4 Cup Light Brown Sugar 1 1/2 Sticks of Butter, room temperature 3/4 Cup Combined Sunflower Seed, Pumpkin Seed, Dried Cranberry, Chopped Almonds, Chopped Cashew, Chopped Peanut mix. 1/4 Cup Honey 1 Egg 2 TB Cinnamon 2 TB Vanilla 1 tsp Ginger 1 tsp Nutmeg 1/2 tsp Kosher Salt
1.) In your KitchenAid or other sturdy mixer, cream your butter, sugar, honey, egg, vanilla and spices together. Leave this on medium speed for about 5 minutes.
2.) While the mixer is working, into a large mixing bowl the remaining ingredients.
3.) When your creamed mixture is done, scrape this into your large mixing bowl. Mix well with your bare hands. Wear gloves to keep things easier, if you have them.
4.) With your 10” round cake pan or 10”-12” springform pan, lightly butter and line with parchment paper on the bottom. Then, butter the parchment paper.
5.) Begin adding your mixed crust into your pan. Take a large measuring cup and lightly rub with olive oil or spray the bottom. Use this to help form and shape the crust into the pan. Be sure to press evenly.
You can use your favorite cheesecake, custard or pudding recipe for this. Bake according to your recipe’s directions. Make sure to cool before cutting.