Honey Granola Cheesecake

Honey Granola Cheesecake


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This cheesecake has a unique crunchy honey granola topping. This granola topping compliments the vanilla cheesecake like no other.

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Time needed

15 min preparation + 35 min cooking

Serving Size / Yield

4-6 servings


  • 1/2 C. graham cracker crumbs
  • 1/2 C. crushed pretzels
  • 1/4 C. sugar
  • 1 tsp. cinnamon
  • 1/2 stick butter
  • 16 oz. cream cheese
  • 1 pt. heavy whipping cream
  • 1/3 C. sugar
  • 2 tsp. lemon juice
  • 2 Tbs. Cointreau
  • Granola:
  • 1 spray nonstick cooking spray
  • 2 1/2 C. regular rolled oats
  • 1 C. wheat flakes
  • 1/3 C. toasted wheat germ
  • 1/3 C. sliced almonds or pecans
  • 1/3 C. unsweetened pineapple juice or apple juice
  • 1/3 C. honey
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground cinnamon

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In a food processor, add graham cracker crumbs, crushed pretzels, cinnamon, butter, and sugar. Pulse until mixed and crumbly. Press this mixture into the bottom of a pie dish. In a mixing bowl, combine cream cheese (softened), heavy whipping cream, sugar, lemon juice, and Cointreau. Pour this mixture over the crust and refrigerate four-six hours for optimal setting. 

Spray a 15X10X1-inch baking pan with nonstick coating; set aside. In a large bowl, stir together the oats, wheat flakes, wheat germ and almonds or pecans. In a small saucepan, stir together juice, honey, allspice, and cinnamon. Cook and stir just until boiling. Remove from heat. Pour over oat mixture, tossing just until coated. Spread oat mixture evenly in pan. Bake in a 325 degree oven for 30 to 35 minutes or until oats are lightly browned, stirring twice. Remove from oven. Immediate turn out onto a large piece of foil; cook completely.

Let the granola cool and then place on top of the cheesecake.  Spread the granola evenly and then refrigerate again for another 45 minutes.   

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