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Cinnamon Almond California Cottage Cheese Pie



Crust: – 3/4 cup flour – 3/4 cup graham cracker crumbs – 1/2 cup Real California butter, cubed – 1/2 cup sliced almonds – 3 tablespoons Real California milk – 4 oz. cream cheese, cubed Filling: – 2 cups small curd Real California cottage cheese – 1 1/4 cups sugar – 1/4 cup Real California butter, softened – 1/4 cup flour – 1/4 cup Real California milk – 3 eggs – 1 teaspoon cinnamon – 1 teaspoon almond extract – 1 teaspoon vanilla extract baking
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Pulse all crust ingredients in a food processer until mixture sticks together when pressed between your fingers. Lightly butter a 9-inch springform pan and press on the bottom and 3/4 of the way up the sides; refrigerate for at least 2 hours. Pierce with a fork and bake at 400°F for 15 minutes. Reduce heat to 350°F. Beat all filling ingredients together with an electric mixer or in a blender*. Pour into crust and bake for 50 minutes more or until center is set when pan is gently tapped, tenting with foil if the top browns too quickly.

*Using a mixer will give a speckled filling, while using a blender will give a more evenly colored filling.