Park Lane Pantry Crust Cheesecake

Park Lane Pantry Crust Cheesecake


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


  1. Preheat oven to 350 F.

  2. In a food processor, lightly pulse 1 cup granola until fine crumbs form.

  3. Drizzle the butter into the food processor until combined.

  4. Add the remaining 1⁄2 cup granola and pulse just until combined but still crumbly.

  5. 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

  1. Bake until crust is golden and fragrant, about 10 minutes. Transfer to a wire rack to cool completely.

  2. With an electric mixer, beat 1 cup of the heavy cream until stiff peaks form.

  3. In a separate bowl, beat the cream cheese until smooth and creamy, about 3 minutes.

  4. Add the confectioner’s sugar, vanilla, lemon juice and salt and mix until well combined.

  5. Fold 1⁄2 of the whipped cream into the mixture until just combined.

  6. Pour cheesecake mixture into crust and spread to the edges of the pan.

  7. Top with the remaining whipped cream.

  8. Refrigerate for at least 8 hours.