Maple Granola Cheesecake with Carrot Cake Base and Toffee Crunch Topping

Ingredients:

• Carrot Cake Base:
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 cup grated carrots (about 2 medium carrots)
• Granola & Maple Filling:
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 1/2 cup pure maple syrup
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 cup granola
• Toffee Crunch Topping:
• 1/2 cup toffee bits
• 1/2 cup granola

Directions:

1. Carrot Cake Base:
• Preheat oven to 350°F. Grease a 9-inch springform pan and set aside.
• In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
• In a separate large bowl, whisk together oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
• Stir in grated carrots.
• Add dry ingredients to wet ingredients and stir until just combined.
• Pour batter into prepared pan and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from oven and let cool.
2. Granola & Maple Filling:
• In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
• Add sugar, maple syrup, eggs, and vanilla extract and beat until well combined.
• Stir in granola.
• Pour filling over cooled carrot cake base.
• Bake for 35-40 minutes, or until filling is set.
3. Toffee Crunch Topping:
• In a small bowl, mix together toffee bits and granola.
• Sprinkle over cooled cheesecake.
4. Refrigerate cheesecake for at least 2 hours, or until well chilled.