Nutty Granola Cheesecake

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Nutty Granola Cheesecake

Yield: two 8 inch cheesecakes

For the Crust:


  • 454g      Plain granola
  • 170g      Unsalted butter, melted

For the Batter:


  • 1,530g      Cream cheese, room temperature
  • 397g         Granulated sugar
  • 340g         Whole eggs
  • 28g           Cake flour
  • 9g             Vanilla extract
  • 397g         Heavy cream
  • 142g         American Almond® roasted almond butter


  1. To make the crust, place the granola in the bowl of a food processor. Pulse the mixture until it resembles coarse meal. Mix the melted butter into this. Press this mixture into the bottom of two 8-inch round spring-form pans. Bake at 375F until the crust is dry – about 12 to 15 minutes.
  2. To make the filling, blend the cream cheese and sugar on low speed in a mixer with a paddle attachment until smooth. Scrape as needed.
  3. Add the eggs a quarter at a time and scrape between additions. Add in the flour just until combined, followed by the vanilla extract and heavy cream.
  4. Set aside 18 oz of the batter. Stir the American Almond Roasted Almond Butter into this batter.
  5. Divide the remaining cheesecake batter evenly between pans.
  6. Fill a piping bag with the Almond cheesecake batter and pipe swirls on top of the cheesecake batter in the spring-form pan. Take a knife or skewer and drag it through the cheesecake to create a marbled effect.
  7. Bake the cheesecakes in a 300F oven with a water bath halfway up the sides. Bake until set, about 60-75 minutes.
  8. Cool the cakes on a wire rack in their pans, and refrigerate or freeze overnight. Remove from the pan and decorate/serve as desired.

Recipe courtesy of American Almond® –