19 oz. cream cheese (2 3/8 blocks)
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.
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.