Kiwi Cheesecake with Granola Crust

Directions

Note: Wash hands with soap and water.
1. Preheat oven to 350 degrees Fahrenheit.
2. In a food processor, pulse 1 cup granola, brown sugar and cinnamon until fine crumbs form. Slowly pour in butter and process until combined. Add remaining granola and pulse just until combined but still crumbly.
3. Transfer mixture to a 9-inch tart pan with removable bottom that has been coated with cooking spray; press mixture evenly onto bottom and up sides of pan. Refrigerate for 15 minutes or until firm. Place in oven and bake for 10 minutes or until crust is golden brown; let cool completely on a wire rack.
4. Using an electric mixer on medium-low speed, beat cream cheese until very smooth. Add sugar and vanilla and beat until smooth. Reduce speed to low, add yogurt and beat until smooth. Pour filling into cooled crust, spreading out evenly. Cover loosely with plastic wrap and refrigerate for at least 6 hours or until set.
5. When ready to serve, top cheesecake, in a spiral pattern, with kiwi and sprinkle chopped nuts over top.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org