Hands-on Time
25 Mins
Total Time
3 Hours 30 Mins
Yield
Serves 18 (serving size: 1 piece)
Photo: Jennifer Causey; Styling: Claire Spollen

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, almonds, powdered sugar, oil, and 1/4 teaspoon salt in a food processor; pulse until almonds are finely ground. Add butter; pulse until mixture resembles coarse meal. Pour mixture into an 11 x 7-inch glass baking dish coated with cooking spray. Pat mixture down into an even layer, patting firmly without compacting too tightly (which will make crust tough). Bake at 350° for 23 minutes or until lightly browned. Remove from oven; cool completely.

Step 3

Reduce oven temperature to 325°.

Step 4

To prepare filling, rinse processor, and wipe dry. Place yogurt and next 6 ingredients (through cream cheese) in processor; process until smooth. Add eggs; process until smooth. Pour mixture over crust, spreading evenly. Bake at 325° for 30 minutes or until set.

Step 5

Cool completely on a wire rack. Cover and refrigerate 3 hours or until chilled.

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