Maple Cheesecake Bars

For the crust:
  • 1 12-oz bag Maple Way Granola
  • 2 T (1 oz) unsalted butter, melted
  • a pinch of salt
  1. Heat the oven to 375 degrees. Lightly grease a 9-by-13-inch pan and line with parchment paper, leaving a 2-inch overhang on two sides.
  2. Empty bag of granola into a food processor and process until finely ground (stop once it starts clumping). Move granola to a mixing bowl and add melted butter and salt. Stir until combined.
  3. Press granola mixture gently into prepared pan. Bake for 10 minutes. Remove and let cool.
For the cheesecake:
  • 1½ pounds cream cheese, at room temperature
  • 1/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1/2 teaspoon kosher salt
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 jar Laura Ann’s Maple Pumpkin Butter (more for swirling), can substitute store-bought apple butter
  1. Heat the oven to 325 degrees. 
  2. Combine cream cheese, sugars and salt in the bowl of an electric mixer until evenly blended. Add eggs one at a time. Add vanilla and pumpkin butter and mix until smooth.
  3. Pour the pumpkin cheesecake into the cooled crust. Bake the cheesecake until the edges appear set and the center still appears slightly jiggly, 35 to 40 minutes. Cool at room temperature for 45 minutes, then refrigerate until firm (at least 2 hours, up to overnight). Remove from pan, cut into bars and enjoy!

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