Maple Pecan Granola Cheesecake with Peanut Butter Cup Topping

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Maple Pecan Base:

• 1 1/2 cups of pecans, chopped fine
• 1 1/2 cups of low-fat granola
• 4 tablespoons of unsalted butter, melted
• 1/4 cup of pure maple syrup

Granola & Maple Filling:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup of granulated sugar
• 1/4 cup of brown sugar
• 3 large eggs, room temperature
• 1/4 cup of sour cream, room temperature
• 1/4 cup of low-fat plain yogurt, room temperature
• 1/2 teaspoon of vanilla extract
• 1/4 cup of pure maple syrup
• 3/4 cup of low-fat granola

Peanut Butter Cup Topping:

• 1 cup of semi-sweet chocolate chips
• 1/2 cup of creamy peanut butter
• 1/2 cup of heavy cream

Directions:

1. Preheat the oven to 350°F.
2. In a bowl, combine the chopped pecans, granola, melted butter, and maple syrup.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes, then remove it from the oven and let it cool.
5. Reduce the oven temperature to 325°F.
6. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, granulated sugar, and brown sugar until smooth.
7. Add the eggs one at a time, mixing well after each addition.
8. Mix in the sour cream, yogurt, vanilla extract, and maple syrup until fully combined.
9. Fold in the 3/4 cup of granola, then pour the mixture over the cooled crust.
10. Bake the cheesecake for 50-60 minutes or until the center is almost set.
11. Remove the cheesecake from the oven and let it cool to room temperature.
12. Place the chocolate chips, peanut butter, and heavy cream in a heatproof bowl. Microwave on high for 30-second intervals, stirring in between until smooth and fully melted.
13. Pour the melted peanut butter and chocolate mixture over the cooled cheesecake and spread it evenly.
14. Refrigerate the cheesecake until the topping is set. Best if left overnight.

Enjoy your Maple Pecan Granola Cheesecake with Peanut Butter Cup Topping!