Matcha & Sesame Cheesecake with Granola & Maple Filling and Caramel Sauce Topping

Ingredients:

• Matcha & Sesame Base:
• 1 cup granola
• 5 tablespoons unsalted butter, melted
• 1 tablespoon black sesame seeds
• 1 tablespoon matcha powder
• 1/4 teaspoon salt
• Granola & Maple Filling:
• 16oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup maple syrup
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup granola
• Caramel Sauce Topping:
• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into small pieces
• 1/2 cup heavy cream
• 1/2 teaspoon salt

Instructions:

1. Preheat the oven to 350°F.
2. Matcha & Sesame Base:
• In a food processor, pulse the granola, black sesame seeds, matcha powder, and salt until finely ground.
• Transfer to a bowl and mix in melted butter.
• Press the mixture into the bottom of a 9-inch springform pan.
3. Granola & Maple Filling:
• In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
• Gradually add in the maple syrup while beating the cream cheese.
• Beat in the eggs, one at a time, then stir in the vanilla and salt.
• Stir in the granola and pour the mixture over the Matcha & Sesame Base in the prepared pan.
4. Bake for 40-45 minutes or until the filling is set and the edges are golden brown.
5. Caramel Sauce Topping:
• In a medium saucepan, heat the granulated sugar over medium-high heat, stirring constantly with a wooden spoon.
• Continue stirring until the sugar melts and turns amber in color (about 10 minutes).
• Add the butter and stir until melted.
• Slowly pour in the heavy cream while whisking constantly.
• Remove from heat and stir in 1/2 teaspoon of salt.
6. Let the cheesecake cool to room temperature and then pour the Caramel Sauce Topping over the top of the cheesecake.
7. Chill the cheesecake in the refrigerator for at least 2 hours before serving.