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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


Crust:

2 cups Old Fashioned Rolled Oats

1 cups Natural Peanut Butter (we use Smuckers Natural)

1 cups 100% Pure Maple Syrup

2 tsp cinnamon


Cheesecake:

4 (8 oz) blocks cream cheese

1-1/4 cup 100% pure maple syrup

4 eggs

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.

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