Rosemary, Granola & Macadamia Cheesecake

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Ingredients:

• For the base:
• 1 cup granola
• 1/2 cup almond flour
• 1/4 cup maple syrup
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, finely chopped


• For the filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup maple syrup
• 1/4 cup sour cream
• 2 large eggs
• 1 tablespoon vanilla extract


• For the topping:
• 1/2 cup macadamia nuts, roughly chopped
• 2 tablespoons maple syrup

Instructions:

1. Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper.


2. Make the base:
1. In a food processor, combine the granola, almond flour, maple syrup, olive oil, and rosemary. Pulse until the mixture comes together.
2. Press the mixture into the bottom of the prepared pan.
3. Bake for 8-10 minutes or until just golden. Remove from oven and let cool while you prepare the filling.


3. Make the filling:
1. In a large mixing bowl, beat the cream cheese until creamy and smooth.
2. Add the maple syrup and sour cream, and beat until well combined.
3. Add in the eggs, one at a time, and beat until just combined. Be careful not to overmix.
4. Stir in the vanilla extract.
5. Pour the filling over the cooled base.


4. Make the topping:
1. In a small mixing bowl, combine the macadamia nuts and maple syrup. Stir until the nuts are well coated.
2. Sprinkle the nut mixture over the top of the cheesecake.


5. Bake the cheesecake for 45-50 minutes or until the edges are set and the center is slightly jiggly.


6. Remove from the oven and let cool to room temperature (about 2 hours).


7. Chill the cheesecake in the fridge for at least 4 hours or overnight before serving.


8. Enjoy your delicious Rosemary, Granola & Macadamia Cheesecake!