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How to Make Breakfast Cheesecake with Granola Crust - A Step-by-Step Guide

There's nothing quite like starting the day with a sweet and delicious breakfast treat, and breakfast cheesecake with granola crust is the perfect way to indulge in the morning. This recipe combines the creaminess of traditional cheesecake with the crunch of a granola crust, making for a delightful and indulgent morning meal. Whether you're looking to impress your family with a special weekend brunch or simply want to treat yourself to something extra special, this breakfast cheesecake is sur...

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Ingredients

  • butter for greasing
  • 2 cups rolled oats
  • 1 cup finely chopped almonds
  • 1 ½ cups shredded sweetened coconut
  • ¼ cup flaxseed meal
  • 1 teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 large lemon, zested and juiced
  • ⅓ cup honey
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) package Neufchatel cheese, softened
  • 2 cups whole-milk Greek yogurt
  • 3 tablespoons honey, or more to taste
  • 1 teaspoon freshly squeezed lemon juice
  • ½ teaspoon lemon zest
  • 1 teaspoon vanilla extract

Information

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 55 mins
  • Servings: 12
  • Yield: 1 9-inch cheesecake

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
  • Toss oats, almonds, coconut, flax meal, ground ginger, and salt together in a bowl to combine.
  • Whisk together lemon juice, lemon zest, 1/3 cup honey, egg, and vanilla in a small bowl until thoroughly combined. Add to the oat mixture and stir using a wooden spoon, or your hands, until well combined. Press mixture firmly into the bottom and up the sides of the springform pan until crust is approximately 1/3-inch-thick on all sides.
  • Bake in the preheated oven until edges are golden brown and the bottom of the crust is set, about 25 minutes. Remove and cool completely in the pan, about 1 hour. Run a knife around the sides of the pan and gently remove crust from springform pan.
  • Whip Neufchatel cheese on medium-high speed with an electric mixer in a bowl until completely smooth. Add Greek yogurt, honey, lemon juice, lemon zest, and vanilla extract. Beat on medium-high speed until mixture is smooth and thoroughly combined. Taste and adjust sweetness by adding more honey if necessary.
  • Pour filling into cooled crust, and refrigerate cheesecake for at least 1 hour. Keep chilled until ready to serve.

    • Nutrition

    301 cal.

    • Total Fat: 17g
    • Saturated Fat: 8g
    • Cholesterol: 36mg
    • Sodium: 181mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 4g
    • Total Sugars: 18g
    • Protein: 9g
    • Vitamin C: 8mg
    • Calcium: 57mg
    • Iron: 2mg
    • Potassium: 210mg

    Categories

    Cheesecake recipes
    Granola recipes
    Breakfast recipes
    Crust recipes