Best 2 Breakfast Cheesecake With Granola Crust Recipes

BREAKFAST CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Press 1 package's worth of crescent rolls, still connected, onto the bottom of a greased 9x12-inch baking dish.
• Combine cream cheese, egg yolk, sugar, lemon juice, and vanilla extract in a bowl; beat with an electric mixer until fluffy. Spread mixture on top of the crescent roll "crust" in the baking dish.
• Cover cream cheese filling with the second package of crescent roll dough and brush with egg white.
• Bake in the preheated oven until puffed up and golden, 25 to 35 minutes. Remove from oven and allow to cool.

BREAKFAST CHEESECAKE WITH GRANOLA CRUST

Steps:

• 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.