Grits Cheesecake with Granola Crust

April  9, 2013
0 Ratings
  • Makes an 8x11" pan
Author Notes

This started with the idea to whip up granola and use it like cracker crumbs in a crust. I had too many ideas about how to top it, and it is a cereal contest, so I decided to make a cheesecake incorporating grits. I was really please with the results and even got a seal of approval from my serial cheesecake making mother-in-law, so here it is - a cereal cheesecake. —Kristin Irani Myruski

What You'll Need
  • Granola Crust
  • 1.25 cups granola (I used maple for this), finely ground in food processor
  • 1/4 cup brown sugar
  • 3 tablespoons butter, melted
  • 1 pinch salt
  • Grits Cheesecake
  • 1/2 cup water
  • 3/4 cup milk (I used almond milk)
  • 1/4 cup grits (slow cooking)
  • 1 vanilla bean
  • 3 tablespoons heavy cream
  • 16 ounces cream cheese
  • 1 lemon, juiced
  • 1 cup sugar
  • 4 eggs
  1. Granola Crust
  2. Heat oven to 350 degrees; combine granola crumbs, sugar, salt and butter, and spread into 8x11" baking dish
  3. Bake for about 12 minutes and allow to cool
  1. Grits Cheesecake
  2. Add cream cheese, and seeds scraped from vanilla bean in a mixing bowl
  3. Heat the water and the milk with the leftover vanilla bean pod to boiling; add grits and stir until well cooked, about 15 minutes
  4. Finish grits with heavy cream and remove from heat to cool a bit; remove vanilla bean pod and discard
  5. Add grits, sugar and lemon juice to cream cheese and cream together
  6. Add eggs one at a time until combined and pour mixture over granola crust
  7. Bake at 325 degrees for about 45 minutes until set; chill completely before serving

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • Kristin Irani Myruski
    Kristin Irani Myruski

3 Reviews

LeBec F. April 10, 2013
p.s. i might just try this with chevre in place of cream cheese, and a touch of curry powder or saffron, with some chopped mission figs.....
LeBec F. April 10, 2013
Now THIS is inventive thinking. Brava! Kind of along the lines of making Galatabourekia with farina in the filling, but i prefer your idea, parTIcularly the very multidimensional nature of the flavors and textures of the crust combined with the filling.
Thanks so much for putting in the extra effort to think outside the box!I am inspired.
Kristin I. April 10, 2013
LBF, thanks so much for your comments, and I adore the idea of doing a curry or saffron version! I must begin work right away on a Persian version ; ) thanks for inspiring feedback