Cheesecake with Granola, Maple and Peanut Butter Cup

this image was generated using AI technology

Graham Cracker Base

• 1.5 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons melted butter

Granola & Maple Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 2/3 cup maple syrup
• 1/2 cup granulated sugar
• 3 large eggs
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1.5 cups granola, coarsely chopped

Peanut Butter Cup Topping

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 8-10 mini peanut butter cups, chopped

Preheat oven to 350°F. Grease a 9-inch springform pan.

Graham Cracker Base:

1. In a small bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined.
2. Press mixture onto bottom of prepared pan. Bake for 15 minutes, then cool completely on a wire rack.

Granola & Maple Filling:

1. Preheat the oven to 325°F.
2. Using an electric mixer, beat cream cheese until smooth and creamy.
3. Add maple syrup and sugar, and beat until combined.
4. Beat in eggs, salt, and vanilla extract until smooth and well combined.
5. Fold in chopped granola.
6. Pour mixture over graham cracker crust.
7. Bake for about 35 minutes or until filling is set.
8. Cool to room temperature, then chill in refrigerator for at least 3 hours or overnight.

Peanut Butter Cup Topping:

1. Using an electric mixer, beat cream cheese and peanut butter until well combined.
2. Add powdered sugar, cream, and vanilla extract, and beat until smooth and creamy.
3. Spoon mixture over cheesecake, and spread evenly.
4. Sprinkle chopped peanut butter cups over top.

Serve and enjoy!