Maple Granola Cheesecake with Caramel Sauce

Graham Cracker Crust Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Granola & Maple Cheesecake Filling Ingredients:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 3 large eggs
• 1 cup plain Greek yogurt
• 1 tsp vanilla extract
• 1/2 cup maple syrup
• 1 cup granola

Caramel Sauce Topping Ingredients:

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 1/4 cup unsalted butter, cut into pieces
• 1/2 tsp vanilla extract

Graham Cracker Crust Instructions:

1. Preheat oven to 325°F.
2. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined.
3. Press mixture into the bottom and up the sides of a 9-inch springform pan.
4. Bake for 10 minutes and set aside to cool.

Granola & Maple Cheesecake Filling Instructions:

1. In a large bowl, beat cream cheese and sugar together until fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Mix in Greek yogurt and vanilla extract until well combined.
4. Stir in maple syrup and granola.
5. Pour mixture into cooled graham cracker crust and smooth out with a spatula.
6. Bake for 50-55 minutes or until set.
7. Allow to cool before refrigerating for at least 2 hours.

Caramel Sauce Topping Instructions:

1. In a large saucepan, heat sugar and water over medium heat, stirring constantly until sugar is dissolved.
2. Without stirring, bring mixture to a boil and cook until it turns a dark amber color, about 7-8 minutes.
3. Remove from heat and immediately whisk in heavy cream, butter, and vanilla extract until smooth.
4. Pour caramel sauce over cooled cheesecake and spread evenly with a spatula.
5. Refrigerate cheesecake for an additional 30 minutes before serving.