Creamy Mango Peach Cheesecake with Buttermilk Biscuit base and Granola & Maple Filling

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Ingredients

• 3 cups of Buttermilk Biscuit crumbles (Graham cracker crumbs can be substituted for a non-kosher version)
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 32 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup granola
• 1/3 cup pure maple syrup
• 1/4 cup heavy cream
• 1 cup diced peaches
• 1 cup diced mangoes

Instructions

1. Preheat oven to 325°F (165°C).
2. In a mixing bowl, combine Buttermilk Biscuit crumbs, sugar, and melted butter. Mix until well combined.
3. Press mixture into the bottom of a 9-inch springform pan. Set aside.
4. In a separate mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese and sugar until light and fluffy.
5. Add eggs, one at a time, making sure to beat well after each addition.
6. Stir in vanilla extract and granola.
7. Pour mixture over the prepared crust and smooth out the top with a spatula.
8. Bake for 60-70 minutes or until center is almost set but still slightly wobbly.
9. Remove from oven and let it rest for 10 minutes before running a knife around the edge of the pan to loosen the cheesecake. This will prevent it from cracking as it cools.
10. Refrigerate for at least 4 hours, preferably overnight.
11. In a small saucepan, combine maple syrup and heavy cream over low heat until well blended.
12. Add diced peaches and mangoes and cook on low heat for about 10 minutes until fruit is soft and tender.
13. Spoon fruit mixture over the chilled cheesecake before serving.