Maple Cheesecake with Peanut Butter Granola Crust
Updated: Oct 8, 2020
This Maple Cheesecake with Maple Granola Crust is a great dessert for people who gave up refined sugar but still want a sweet treat. #sonomnom4u #MapleCheesecakeWithPeanutButterGranolaCrust #Vegetarian
2 cups Old Fashioned Rolled Oats
1 cups Natural Peanut Butter (we use Smuckers Natural)
1 cups 100% Pure Maple Syrup
2 tsp cinnamon
4 (8 oz) blocks cream cheese
1-1/4 cup 100% pure maple syrup
1 TBSP vanilla
1/2 cup heavy cream
To make crust:
Food processor the oats to make them fine, like sand. Pour in a medium bowl and add peanut butter, maple syrup and cinnamon. Stir. Set aside.
To make cheesecake:
Preheat oven to 350°F
In a stand alone mixer with paddle attachment or large bowl with beaters, beat cream cheese until it is smooth. Add syrup and mix until well blended. Add eggs one at a time, beating between each egg. Add vanilla and cream and mix until all blended.
Take crust mixture and press it into the bottom of a springform pan. Pour cheesecake filling into crust. Bake in middle rack of your oven for 60 minutes.
If you want a brown top, like photo place under broiler for about 2 minutes at the end of its cook time.
Cool entire springform pan and cheesecake on a cake rack and then chill for about 6 hours. Once cake is chill and completely set up, remove side of springform pan. Serve drizzled with 100% pure maple syrup.