Tis' the season to be naughty fa la la la la, la la la la! There are yummy bites everywhere. I do my best to stay away from most of them. These however, are worth every calorie I put in my mouth. They are my husbands favorite too. I use an almond crust instead of the sugary cookie crust and we think it makes it taste so much better. I make these during the holiday season to treat my husband and kids. Hope you enjoy these as much as we do!
19 ounces cream cheese
3 eggs
1/4 cup sugar
1 tsp vanilla
caramel:
1/2 cup granulated sugar
2 tablespoons water
1 tablespoon butter
1/2 cup evaporated milk
2 tablespoons water
1 tablespoon butter
1/2 cup evaporated milk
crust:
1 cup almond meal
1/2 cup slivered almonds
1/4 cup sugar
1/4 teaspoon fine Sea Salt
1/4 teaspoon ground Cinnamon
1/4 teaspoon Baking Soda
1/4 cup melted butter
1 cup almond meal
1/2 cup slivered almonds
1/4 cup sugar
1/4 teaspoon fine Sea Salt
1/4 teaspoon ground Cinnamon
1/4 teaspoon Baking Soda
1/4 cup melted butter
Pre-heat the oven to 350 degrees F.
Crush your slivered almonds.
Crush your slivered almonds.
In a mixing bowl whisk together the almond flour, almonds, baking soda, salt, sugar and cinnamon. Add the butter and combine with a spoon.
Line a muffin tin with liners. Push the almond mixture into the bottom of the liners.
Bake for 10 minutes to set.
Turn oven down to 300°.
In a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy.
Spoon mixture into the muffin tins with prepared almond crust.
Bake for 40 minutes.
While cakes are cooking, start on the caramel.
Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes.
Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.
Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened.
Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.
Spoon about 1 tablespoon caramel over each cheesecake.
Eat!
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Those look amazing...best of ALL worlds - cheesecake, almonds, AND caramel. Would be awesome to include in our Christmas Eve party tomorrow night. Wonder if I could talk my hubby into picking up the ingredients I don't have tomorrow morning. LOL
ReplyDeleteWhen I see recipes like this, I kinda wished I baked!!
ReplyDeleteThese must have been heavenly! Love the idea!
ReplyDeleteI do not need to make this gluten free so was wondering if could just use flour in place of the almond meal since I have it? Do know if I would make any change to the amount if I used flour? It looks delicious, I love mini cheesecakes.
ReplyDeleteYou should use graham cracker crumbs instead. Plain flour has no taste and traditionally you serve cheesecake with a sweet crunchy crust. The almonds are just a healthier way. Crush up graham crackers and use them in place of almonds and you will be all set.
ReplyDeleteLooks yummy! I have a question though.... in the written out recipe when making the crust, it says to "Add the butter and water, combine with a spoon." There is no mention of water under the crust portion of the ingredients. How much should be added?
ReplyDeleteI only use butter, sorry. I adapted the recipe and they used oil and water. I changed it to butter because I like the buttery taste.
ReplyDeleteHow many cheesecake bites does this recipe make? 12?
ReplyDeleteYes it makes 12!
ReplyDeleteIf I use graham cracker crumbs, would I still use the other ingredients and prebake? Not thinking the almonds would be good in the graham crackers....
ReplyDeleteThese looks fantastic, I am not am accomplished baker but I am definitely going to give this recipe a try. Thank you so much for sharing.
ReplyDeleteThese look fantastic, I am NOT an accomplished baker but I'm definitely going to give this a recipe a try. Thank you so much for sharing, I can't wait!
ReplyDeleteCan't wait to make these! Do you have to use foil liners?
ReplyDeleteYou have to use liners but they don't have to be foil
ReplyDeleteIs it really 19 oz of cream cheese?
ReplyDeleteI love the sound of this recipe but I'm allergic to nuts. I realize I would replace the almond meal with flour but do I need to replace the sliced almonds with something or just take them out? Thanks!
ReplyDeleteI would take them out and use 1 1/2 cups graham cracker crumbs instead. Flour would be too bland. If you are glutenfree kinnikinnik has a good gf brand of crumbs or if you aren't, then you can just crush up graham crackers.
ReplyDeleteYes it is
ReplyDeleteThese look ridiculously yummy!! I'm allergic to wheat (recent news) so it's lovely to find a new site with tons of ideas for easy deserts. Thank you!
ReplyDeleteIf you ever have any questions, don't hesitate to ask! I am here to help!
ReplyDeleteThese do look great but how many does this recipe make & do you use mini cupcake or regular size cupcake pans? Thanks for any help.
ReplyDeleteRegular Cupcake tin and it makes 12
ReplyDeleteHave you tried making these in mini muffin tins and decreasing the baking time?
ReplyDeleteDo these need to be refrigerated?
ReplyDeleteDo these need to be refrigerated after made?
ReplyDeleteAre all ingredients gluten free?
ReplyDeleteYes, all recipes on this blog are gluten-free.
ReplyDeleteChristi Silbaugh
Freelance Food Writer
Glam Media, Federated Media, Mom, What's For Dinner, Gourmet Cooking For Two, Zero Calorie Life, FoodGawker, Healthy Aperture, Whole Yum, Google Glass
so why don't you learn how? it's fun and very rewarding :) you really should give it a try, and if you have and it didn't work out don't give up, anything worth having is worth working for.
ReplyDeleteHow long would you bake them if you would use the mini cupcake liners?
ReplyDeleteTry with 20 minutes and check them. Usually mini muffins are half the time.
ReplyDeleteChristi Silbaugh
In the recipe it calls for sugar in the crust, but in the directions it does not say anything about adding the sugar in the crust....so I want to double check before I add it. Thank you!
ReplyDeleteI will update the recipe. Sorry about that. Yes, you add the sugar to the almond mix.
ReplyDeleteChristi Silbaugh
Freelance Food Writer
Glam Media, Federated Media, Mom, What's For Dinner, Gourmet Cooking For Two, Zero Calorie Life, FoodGawker, Healthy Aperture, Whole Yum, Google Glass
I think I'll top this with a drizzle of dark chocolate and a sprinkle of sea salt....oh yum
ReplyDeleteOMG! This is so good! I love cheesecake! I love caramel! YUM!
ReplyDeleteWhere do you find almond meal?
ReplyDeleteIn the flour/baking isle.
ReplyDeleteChristi Silbaugh