oats n' notes

Food & lifestyle from the the granola factory bakery

Autumn Cheesecake with Granola Streusel

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Autumn Cheesecake with Granola Streusel Crust

Yield: 1- 9×5 loaf pan cheesecake

Preheat Oven to 350 degrees | Bake in water-bath for 40 – 45 minutes

Ingredients:

Granola Streusel Crust

  • 1 cup Granola Factory Honey Pecan Granola
  • ½ cup chopped toasted pecans
  • 3 Tbsp light brown sugar – packed
  • ½ tsp cinnamon
  • ¼ cup butter – melted

Cheesecake Filling

  • 2 – 8 oz packaged of cream cheese, softened
  • ½ cup granulated sugar
  • 1 tsp. vanilla
  • 2 eggs – beaten

Apple Streusel Topping

  • 3 Granny Smith Apples – peeled and thinly sliced
  • 1/3 cup granulated sugar
  • Juice of ½ lemon
  • ½ tsp. cinnamon
  • Remaining half of Granola Streusel mixture

 

Directions for Crust

  1. Preheat oven to 350
  2. Line a 9 X 5 loaf pan with parchment paper and lightly butter the parchment paper.
  3. Combine all of streusel ingredients in a medium bowl. Take half to the mixture and press into the bottom of parchment lined loaf pan.
  4. Place in preheated oven for about 10 – 15 minutes until lightly golden.
  5. Remove and set aside while preparing the filling.

Directions for Filling

  1. In a medium bowl combine softened cream cheese and granulated sugar. Mix until creamy, about 2 -3 minutes.
  2. Add vanilla and beaten eggs to cream cheese mixture and continue mixing for another 2 -3 minutes.
  3. Pour filling mixture into loaf pan over prepared crust. Prepare apples.

Directions for Apple Streusel Topping

  1. Place sliced apples in microwave proof bowl. Add granulated sugar and cinnamon and juice of ½ lemon. Combine well and cover with plastic wrap
  2. Place bowl in microwave for 2 minutes, to slightly soften and cook the apples
  3. Mixture will now be rather syrupy. Remove apples to a small bowl and add remaining Granola Streusel mix. Stir to combine
  4. Place Granola/apple mixture over top of cheesecake filling, take a metal spatula and press apples into center of cheesecake filling, to cause the apples to go into the middle of cake. (This will look pretty when cheesecake is sliced.
  5. Now drizzle about ½ of remaining “syrup” over apple granola mixture.
  6. Heat 1 ½ cups water until boiling. Place loaf pan into another larger pan, and place in preheated oven on oven rack. Now pour hot water into outside pan (The French call this a “Bain-Marie” or water bath – this will prevent the cheesecake from cooking too fast and drying out.)
  7. Bake cheesecake for 40 – 45 minutes until no longer giggly in center
  8. Remove from oven and water bath and cool on cooling rack. Refrigerate until serving.

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