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Prep 20min
Total3hr25min
Servings16
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Ingredients
Crust
1 1/2
cups Nature Valley™ cranberry almond protein granola
3
tablespoons sugar
1/4
cup butter, melted
Cheesecake Filling
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
Cranberry Layer
3/4
cup canned jellied cranberry sauce
Topping
1/3
cup sliced almonds
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Steps
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.
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Use your favorite jam in place of the canned cranberry sauce.
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