Cheesecake with Maple-Graham Granola and Candied Pecans

Graham Cracker Base

• 1 1/2 cups Graham Cracker Crumbs
• 1/4 cup Sugar
• 1/2 cup Unsalted Butter, melted

Granola & Maple Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup Sugar
• 2 Eggs
• 2 tsp Vanilla Extract
• 1/2 cup Granola
• 1/4 cup Maple Syrup

Candied Pecans Topping

• 1 cup Pecan Halves
• 1/2 cup Brown Sugar
• 1/4 cup Unsalted Butter, melted

Directions

1. Preheat the oven to 350 degrees F.
2. Mix together the Graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
3. Bake the crust for 10-12 minutes until lightly browned.
4. While the crust is baking, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, granola, and maple syrup.
5. Pour the cream cheese mixture over the baked crust and smooth the top.
6. Bake the cheesecake for 45-50 minutes, or until the edges are lightly browned and the center is set.
7. While the cheesecake is baking, prepare the candied pecans. In a small bowl, whisk together the brown sugar and melted butter. Stir in the pecan halves until coated.
8. About 15 minutes before the cheesecake is done, remove it from the oven and sprinkle the candied pecans over the top. Return the cheesecake to the oven and bake for the remaining time.
9. Cool the cheesecake completely before removing it from the pan and serving.