Creamy Maple Crunch Cheesecake

Shortbread Base

• 1 1/2 cups crushed shortbread cookies
• 1/4 cup melted unsalted butter

Granola & Maple Filling

• 2 containers (16 oz each) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granola
• 1/2 cup pure maple syrup
• 1/4 cup all-purpose flour
• 2 large eggs
• 1 teaspoon vanilla extract

Toffee Crunch Topping

• 1/2 cup toffee bits
• 1/4 cup chopped pecans
• 2 tablespoons pure maple syrup

Instructions

1. Preheat the oven to 325°F (165°C) and lightly grease a 9-inch springform pan.
2. In a mixing bowl, combine the crushed shortbread cookies and melted butter. Press the mixture evenly into the bottom of the prepared pan to form the crust.
3. In a separate mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth and creamy.
4. Add the granola, maple syrup, flour, eggs, and vanilla extract to the cream cheese mixture. Beat until well combined and smooth.
5. Pour the filling over the shortbread crust in the pan. Smooth the top with a spatula.
6. In a small bowl, mix together the toffee bits, chopped pecans, and maple syrup. Sprinkle the mixture evenly over the top of the cheesecake.
7. Bake in the preheated oven for 50-55 minutes or until the center is set and the edges are lightly golden.
8. Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Then, carefully remove the sides of the springform pan.
9. Refrigerate the cheesecake for at least 4 hours or overnight before serving.

Enjoy this delightful Creamy Maple Crunch Cheesecake with its buttery shortbread base, luscious granola and maple filling, and irresistible toffee crunch topping!