Caramel Cheesecakes

Caramel Cheesecakes

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!

Submitted By: Alicia Torn

as seen in a post on facebook :)