Ingredients
- 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
- 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
Directions:
- Preheat oven to 350F.
- Crush your slivered almonds.
- Whisk together the almond flour, almonds, salt, baking soda, cinnamon and sugar then add the butter.
- Line a muffin tin with liners and push the mixture into the bottom of the liners.
- Bake for 10 min.
- Turn oven down to 300°.
- Beat cream cheese, sugar, vanilla and eggs in a separate bowl.
- Spoon mixture into the muffin tins.
- Bake for 40 min.
- Meanwhile, mix granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves for 13 min. (stir the first 3 min) When ready, remove from heat and carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.
- Cool caramel to room temperature then cover and put in the fridge for 1 hour.
- Take cheesecakes out of the oven. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.
- Fill each cheesecake with about 1 tablespoon caramel.
- Serve and Enjoy!
Source : allrecipes.Com