Cinnamon Roll Granola Cheesecake Truffle

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Cinnamon Roll Granola Crust

• 1 1/2 cups Cinnamon Roll Granola
• 3 tablespoons unsalted butter, melted

Maple Cheesecake Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 cup pure maple syrup
• 2 large eggs, room temperature
• 1/4 cup heavy cream

Cheesecake Truffle Topping

• 4 ounces white chocolate, chopped
• 4 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/4 cup heavy cream

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine the Cinnamon Roll Granola and melted butter. Press the mixture onto the bottom of the prepared pan.
3. In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy.
4. Add the sugar and flour, beat on medium speed until fluffy.
5. Gradually add maple syrup, eggs, and heavy cream, beating on low speed until fully combined and smooth.
6. Pour the cheesecake filling onto the prepared crust.
7. Bake for 40-45 minutes or until the edges are lightly golden brown and the center is set. Let cool completely.
8. To make the Cheesecake Truffle Topping, melt the white chocolate in a double boiler or in the microwave. Let cool for a few minutes.
9. In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy.
10. Add the melted white chocolate and heavy cream, beat on low speed until fully combined and smooth.
11. Spread the Cheesecake Truffle Topping over the cooled cheesecake.
12. Refrigerate for at least 2 hours or overnight before serving.

Enjoy your Cinnamon Roll Granola Cheesecake Truffle!