- 16
- 205 mins
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 all-purpose flour
- 1 teaspoon almond extract
- 2 eggs
- 3/4 cup canned jellied cranberry sauce
- 1/3 cup sliced almonds
Preparation
Step 1
1 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.
2 Meanwhile, in large bowl, beat cream cheese, yogurt, sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
3 Carefully spread Cheesecake Filling on top of crust. Drop Cranberry Layer by spoonfulls on top of Cheesecake Filling. Top with almonds.
4 Bake 40 minutes or until lightly browned around edges and center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
Use your favorite jam in place of the canned cranberry sauce.
Serves 16
Serving Size: 1 Serving Calories110 ( Calories from Fat45), Total Fat5g (Saturated Fat2 1/2g, Trans Fat0g ), Cholesterol25mg Sodium30mg Total Carbohydrate13g (Dietary Fiber0g Sugars10g ), Protein3g