Dark's Kitchen

19 oz. cream cheese (2 3/8 blocks)
3 eggs
1/4 C sugar
1 tsp vanilla


1/2 C granulated sugar
2 Tbsp water
1 Tbsp butter
1/2 C evaporated milk


1 C almond meal
1/2 C slivered almonds
1/4 C sugar
1/4 tsp fine Sea Salt
1/4 tsp ground cinnamon
1/4 tsp baking soda
1/4 C melted butter


Preheat oven to 350 F degrees.

Crush slivered almonds into small pieces.

Whisk together almond flour, almonds, baking soda, salt, sugar, and cinnamon. Add 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.

Reduce oven to 300 F degrees.

In a mixing bowl, combine cream cheese, vanilla, sugar, and eggs. Beat until light and fluffy.

Spoon mixture into muffin tins with prepared almond crust.

Bake for 40 minutes.

Caramel topping:

Combine granulated sugar and 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. 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.

Allow cheesecakes to cool completely. The middle will fall. This is the indent for the caramel.

Spoon 1 Tbsp caramel onto each cheesecake.
Caramel Cheesecake Bites
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