Cranberry Almond Cheesecake Squares

Protein granola makes a wonderful crust for these easy cheesecake bars.

Yield

16 servings

Crust Ingredients

1 1/2 cups Nature Valley™ cranberry almond protein granola
3 tablespoons granulated (white) sugar
1/4 cup butter, melted

Cheesecake Filling Ingredients

12 ounces reduced fat cream cheese
1/2 cup plain 2% Greek yogurt
1/3 cup granulated (white) sugar
2 tablespoons all-purpose flour
1 teaspoon almond extract
2 eggs

Cranberry Layer Ingredients

3/4 cup canned jellied cranberry sauce

Topping Ingredients

1/3 cup sliced almonds

Directions

Preheat oven to 350°F (177°C).

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 for 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 for 40 minutes or until lightly browned around edges and center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 8 minutes + 40 minutes
Cool Time: 30 minutes
Chill Time: 2 hours

Storage

Store leftovers in refrigerator.

Nutritional Information

Amount per serving: Calories 110 (Calories from Fat 45), Total Fat 5 g (Saturated Fat 2 1/2 g, Trans Fat 0 g), Cholesterol 25 mg; Sodium 30 mg; Total Carbohydrate 13 g (Dietary Fiber 0 g, Sugars 10 g), Protein 3 g; Exchanges: 1 Starch; 1 Fat; Carbohydrate Choices: 1

Recipe Courtesy Of

Betty Crocker

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