Maple Almond Cheesecake with Toffee Crunch Topping Recipe

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Ingredients

• 1 cup almond flour
• 1/2 cup granola
• 2 tablespoons maple syrup
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 3 eggs
• 1/2 cup toffee bits

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a bowl, mix together almond flour, granola, and maple syrup. Press mixture into the bottom of the prepared pan.
3. In a separate bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add eggs, one at a time, beating after each addition. Pour mixture over the crust.
4. Bake for 45-50 minutes, or until the center is almost set. Remove from oven and let cool in pan on a wire rack for 10 minutes.
5. Sprinkle toffee bits over the cheesecake and gently press down. Let cool completely before refrigerating for at least 2 hours.

Enjoy your amazing Maple Almond Cheesecake with Toffee Crunch Topping!