Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.