New York Cheesecake Recipe with Granola Crust - Naturally Granola

New York Cheesecake Recipe with Granola Crust

Indulge in the ultimate dessert with this creamy, tangy New York Cheesecake topped with whipped ricotta, fresh raspberries, and crunchy Pink Lychee granola chunks. With a rich, velvety filling and a perfectly baked granola crust, this cheesecake is a showstopper that brings together sweet and tart flavors in every bite. Whether you’re celebrating or simply treating yourself, this decadent dessert is sure to impress.

If you're on Pinterest searching for a cheesecake recipe, you’ll find countless options – baked and no-bake, healthy and indulgent. But what I can promise is that this New York Cheesecake with granola is absolutely delicious.

Inspired by the classic New York Cheesecake recipe from Once Upon a Chef, we've taken it up a notch by adding our Pink Lychee Granola. Yes, you read that right! The crunch and flavor of our granola are the perfect twist to make this cheesecake extra special.

Want to try this with the chunkiest clusters? Grab your granola here

Granola Crust Tips (So It Holds Together)

  • Use fine granola crumbs (pulse briefly)
  • Press firmly (flat-bottom glass)
  • Bake 10 minutes, then cool before filling

Ingredients - Crust

  • 1 1/2 cups granola crumbs (Pink Lychee)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon salt

Ingredients - Filling

  • 900 grams Philadelphia cream cheese
  • 2 cups sugar
  • 3 tablespoons flour
  • 4 teaspoons vanilla extract
  • 1 teaspoon lemon zest
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 6 eggs
  • 1/2 cup sour cream

Ingredients - Toppings

Method

Preheat the oven to 190°C (375°F) and position a rack in the middle. Wrap a 9 or 10-inch springform pan with a large piece of heavy-duty aluminum foil, covering the bottom and extending all the way up the sides to avoid any gaps. For extra security, repeat this step with another layer of foil. Spray the inside of the pan with non-stick spray.

Make the crust

In a medium bowl, combine the granola, melted butter, sugar, and salt. Stir until well mixed. Press the crumb mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, until firm. Remove from the oven and set aside.

Reduce the oven temperature to 160°C (320°F). Bring water to a boil.

Make the filling

In an electric mixer, combine cream cheese, sugar, and flour. Mix on medium until smooth. Add vanilla, lemon zest, lemon juice, and salt, mixing on low. Add eggs one at a time, mixing after each addition, then stir in sour cream.

Pour the batter over the baked crust, place the cheesecake pan in a large roasting pan, and pour boiling water into the pan, about 2 cm high, to create a water bath. Bake for 1 hour 30 minutes to 1 hour 45 minutes, until set but slightly wobbly in the center. Let cool in the water bath for 45 minutes. Remove the cheesecake from the pan, run a knife along the edges, cover, and refrigerate for at least 8 hours or overnight.

To serve

Remove the sides of the springform pan, slice with a sharp knife, and top with whipped ricotta, raspberries, and Pink Lychee granola chunks. Enjoy this creamy, tangy treat!

Cheesecake FAQ

Why bake cheesecake in a water bath?
Helps prevent cracks and keeps it creamy.

How long should cheesecake chill?
At least 8 hours (overnight is best).

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