Ingredients
1 1/2
cups Nature Valley™ cranberry almond protein granola
3
tablespoons sugar
1/4
cup butter, melted
12
oz reduced fat cream cheese
1/2
cup plain 2% Greek yogurt
1/3
cup sugar
2
tablespoons Gold Medal™ all-purpose flour
1
teaspoon almond extract
2
eggs
3/4
cup canned jellied cranberry sauce
1/3
cup sliced almonds
Preparation
Heat oven to 350°F. In food processor, place granola. Cover; process, using quick on-and-off motions, until finely ground. Place in small bowl. Stir in 3 tablespoons sugar and the melted butter until well combined. Press mixture in bottom of ungreased 9-inch square pan. Bake 8 minutes.
Meanwhile, in large bowl, beat cream cheese, yogurt, sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
Carefully spread Cheesecake Filling on top of crust. Drop Cranberry Layer by spoonfulls on top of Cheesecake Filling. Top with almonds.
Bake 40 minutes or until lightly browned around edges and center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
