You'd never guess the secret ingredient in the crust of this delicious Maple Pecan Pumpkin Cheesecake! I'll give you a hint: it's not graham cracker! With a light pumpkin flavor, this cheesecake is perfectly sweetened with a touch of maple & pecan.
In a high speed blender add granola and blend on high until fine.
In a medium-sized bowl mix together finely ground Sweet Home Farm Maple Pecan Granola, melted butter & sugar. Press evenly into a 9-inch springform pan.
Bake at 325 F for 10 minutes. Set aside & cool completely.
In the bowl of your stand mixer whip together your cream cheese, pumpkin, sugar, vanilla and pumpkin pie spice until light and creamy. Gently fold in whipped cream. Spread evenly over cooled crust.
Freeze 6 hours up to overnight.
Dollop fresh whipped cream and sprinkle with more granola for garnish.
Adapted from Tried and Tasty: No Bake Pumpkin Cheesecake Parfait