Maple Crunch Cheesecake Recipe

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Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

Granola and Maple Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese (3 containers)
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 3/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 3 eggs
• 1/2 cup granola

Toffee Crunch Topping

• 1/2 cup toffee bits
• 1 tablespoon granulated sugar

1. Preheat the oven to 350°F.
2. Grease a 9-inch springform pan.
3. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
5. Add in the sugar and flour, and beat until well combined.
6. Mix in the maple syrup and vanilla extract until fully incorporated.
7. Add in the eggs, one at a time, mixing well after each addition.
8. Stir in the granola, and pour the mixture over the prepared crust.
9. Bake for 50-55 minutes or until the edges are set and the center still jiggles slightly. Let it cool to room temperature before refrigerating.
10. While the cheesecake is cooling, prepare the toffee crunch topping by mixing the toffee bits and sugar in a small bowl.
11. Once the cheesecake is fully cooled and set, sprinkle the toffee crunch topping on evenly.
12. Chill the cheesecake for at least 4 hours before serving.