Park Lane Pantry Crust Cheesecake

Ingredients:
1 1⁄2 cups Park Lane Pantry granola
4 Tbsp unsalted butter, melted
24 oz. cream cheese, softened to room temperature 1 1⁄2 cups confectioners sugar
1 Tbsp vanilla extract
1 tsp lemon juice
1/8 tsp salt
2 cups cold heavy whipping cream
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Preheat oven to 350 F.
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In a food processor, lightly pulse 1 cup granola until fine crumbs form.
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Drizzle the butter into the food processor until combined.
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Add the remaining 1⁄2 cup granola and pulse just until combined but still crumbly.
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Transfer the mixture to a 7-inch springform heart-shaped pan and press it evenly onto the
bottom and all the way up the sides. Refrigerate until firm, about 15 minutes
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Bake until crust is golden and fragrant, about 10 minutes. Transfer to a wire rack to cool completely.
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With an electric mixer, beat 1 cup of the heavy cream until stiff peaks form.
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In a separate bowl, beat the cream cheese until smooth and creamy, about 3 minutes.
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Add the confectioner’s sugar, vanilla, lemon juice and salt and mix until well combined.
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Fold 1⁄2 of the whipped cream into the mixture until just combined.
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Pour cheesecake mixture into crust and spread to the edges of the pan.
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Top with the remaining whipped cream.
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Refrigerate for at least 8 hours.