Ingredients:
19 oz. cream cheese (2 3/8 blocks)
3 eggs
1/4 C sugar
1 tsp vanilla
Caramel:
1/2 C granulated sugar
2 Tbsp water
1 Tbsp butter
1/2 C evaporated milk
Crust:
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
Directions:
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.
