Brown Butter & Sage Cheesecake with Granola & Maple Filling and Fudge Brownie Topping

this image was generated using AI technology

Brown Butter & Sage Crust Ingredients:

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter
• 2 tbsp granulated sugar
• 1 tbsp fresh sage, finely chopped

Granola & Maple Filling Ingredients:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup pure maple syrup
• 1/2 cup granola

Fudge Brownie Topping Ingredients:

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1/2 tsp salt
• 2 eggs
• 1 tsp vanilla extract

Directions:

1. Preheat oven to 350°F.
2. In a small saucepan, melt 6 tbsp of butter over medium heat. Add chopped sage and cook for 2-3 minutes until butter turns brown. Remove from heat and strain butter through a fine-mesh strainer.
3. In a mixing bowl, combine graham cracker crumbs, brown butter & sage mixture, and 2 tbsp of granulated sugar. Mix well until the mixture resembles wet sand.
4. Press the crust mixture onto the bottom of a 9-inch springform pan. Bake for 10-12 minutes until the crust is set and lightly browned. Remove from the oven and let it cool.
5. To make the filling, beat the Norman's Kosher Cholov Yisroel Cream Cheese in a mixing bowl using an electric mixer until smooth. Gradually add 1/2 cup of granulated sugar and beat until creamy. Add eggs, one at a time, and beat until well combined. Stir in vanilla extract, maple syrup, and granola. Pour the filling over the crust.
6. Bake for 45-50 minutes until the filling is set and the edges are lightly browned. Remove from the oven and let it cool to room temperature.
7. To make the fudge brownie topping, melt 1/2 cup of butter in a small saucepan over medium heat. Add granulated sugar, cocoa powder, and salt. Mix well until the mixture is smooth and shiny. Remove from heat and let it cool slightly.
8. In a mixing bowl, beat 2 eggs and vanilla extract using an electric mixer. Gradually add the cooled chocolate mixture and beat until well combined.
9. Pour the brownie topping over the cooled cheesecake. Refrigerate for at least 2 hours until the topping is set.
10. Remove from the springform pan and serve chilled. Enjoy!