Preheat oven to 375°F. Spray 9-by-13-inch pan with non-stick spray. In mixing bowl combine almonds, graham cracker crumbs and butter with fork until combined.
Press into bottom of pan. Using handheld or stand mixer, beat cream cheese until smooth and no lumps remain. While mixing, add sweetened condensed milk, eggs, lemon juice, almond extract and flour.
Mix until fully combined. Pour over crust. In food processor or blender, puree peaches. Stir in a pinch of salt. Using tablespoon, drop spoonfuls of peach puree over top of cream cheese mixture.
Using knife, gently swirl peaches through filling to create marbled look. Bake for 30 minutes or until center is set. Remove from oven and cool to room temperature before transferring to refrigerator to chill throughout. Cut bars and serve chilled.
Print Yum Cool Spiral Zucchini Raw Spaghetti IngredientsSauce: 2 cups carrots 1/4 cup raw walnuts 1/4 cup water 1/2 lemon juice 1/4 Tsp sea salt 3 Tbsp fresh dill / fennel Pasta: 2 medium zucchini, […]