Brie & Cranberry Cheesecake with Granola & Maple Filling

Satisfy your sweet and savory cravings with this delicious kosher cheesecake recipe! The buttery brie and tart cranberry base perfectly complement the creamy Norman's Kosher Cholov Yisroel Cream Cheese filling, while the crunchy granola and sweet maple topping bring it all together.

Ingredients:

• 1 cup graham cracker crumbs
• 1/2 cup finely chopped brie cheese
• 1/2 cup dried cranberries
• 1/2 cup unsalted butter, melted
• 4 containers (32 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 1/3 cup all-purpose flour
• 1 tablespoon vanilla extract
• 4 large eggs
• 1 cup granola
• 1/4 cup maple syrup
• 1 cup whipped cream

Directions:

1. Preheat oven to 350°F (180°C).
2. In a medium bowl, mix together graham cracker crumbs, chopped brie cheese, dried cranberries, and melted butter until well combined. Press mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from oven and let cool.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add granulated sugar, flour, and vanilla extract, and beat until well combined. Add eggs one at a time, beating well after each addition.
4. Pour cream cheese mixture onto cooled crust and smooth out the top with a spatula. Bake for 50-60 minutes or until the center of the cheesecake is set.
5. In a small bowl, mix together granola and maple syrup until well combined. Spread mixture evenly over the top of the cheesecake.
6. Let cool completely and chill in the fridge for at least 2 hours or overnight.
7. When ready to serve, remove cheesecake from the springform pan and spread whipped cream over the top. Enjoy!