Banana Maple Granola Cheesecake with Caramel Macchiato Topping

Ingredients:

• 2 cups Banana Pudding (store-bought or homemade)
• 5 oz. Granola
• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup Maple Syrup
• 3 Eggs
• 1 tsp. Vanilla extract
• 1/2 cup Heavy Cream
• 1 cup Caramel sauce
• 1 shot of Espresso

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Prepare a 9-inch (23 cm) springform pan by lining the bottom with parchment paper.
3. Crumble the Granola into small pieces by hand or using a food processor, then mix it with the Banana Pudding.
4. Press the Banana Pudding-Granola mixture evenly into the bottom of the prepared pan. Set aside.
5. Beat the Norman's Kosher Cholov Yisroel Cream Cheese in a mixing bowl until smooth and creamy.
6. Add the Maple Syrup, Eggs, Vanilla extract, and Heavy Cream. Mix until fully combined and smooth.
7. Pour the cheesecake filling over the Banana Pudding-Granola crust.
8. Bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
9. Remove the cheesecake from the oven and let it cool to room temperature.
10. Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
11. Before serving, prepare the Caramel Macchiato Topping by mixing the Caramel sauce with the Espresso shot.
12. Drizzle the Caramel Macchiato Topping over the chilled cheesecake, and serve.