Caramel Cheesecake Bites
Still searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- CRUST:
- 1/2 cup Slivered almonds ; crushed
- 1/4 cup Granulated sugar
- 1/4 tsp Fine sea salt
- 1/4 tsp Ground cinnamon
- 1/4 tsp Baking soda
- 1/4 cup Melted butter
- 1 cup Almond meal / flour
- CARAMEL:
- 1/2 cup Granulated sugar
- 2 TBSP Water
- 1 TBSP Butter
- 1/2 cup Evaporated milk
- CAKES:
- 19 oz. Cream cheese
- 3 Eggs
- 1/4 cup Granulated sugar
- 1 TBSP Vanilla
INSTRUCTIONS
Pre-heat the oven to 350 degrees F.
#1 CRUST: In a mixing bowl whisk together the almond flour, almonds, baking soda, salt, sugar and cinnamon. Add the butter and combine with a spoon. Line a muffin tin with liners. Push the almond mixture into the bottom of the liners and press the mixture about halfway up the sides of the tin.
Bake for 10 minutes to set.
Turn oven down to 300° for cakes.
#2 CARAMEL: Combine granulated sugar and 2 tablespoons 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 mixture is the color of light brown sugar. Remove from heat; carefully 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.
#3 FILLING: While caramel is cooling, in a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy. Spoon mixture into the muffin tins with prepared almond crust.
Bake for 40 minutes.
Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.
Spoon about 1 tablespoon of cooled caramel over each cheesecake.
NOTES
![](http://images.bigoven.com/image/upload/t_recipe-48,d_avatar-default.png/avatar/bigoven.jpg?.Replace("http://images.bigoven.com", "https://bigoven-res.cloudinary.com/") ){kind=avatar}
bigoven
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (72g) | ||
| Recipe Makes: 24 Servings | ||
|
|
||
| Calories: 222 | ||
| Calories from Fat: 178 (80%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 19.8g | 26 % | |
| Saturated Fat 11.4g | 57 % | |
| Monounsaturated Fat 5.5g | ||
| Polyunsanturated Fat 1g | ||
| Cholesterol 55.1mg | 17 % | |
| Sodium 291.1mg | 10 % | |
| Potassium 120mg | 3 % | |
| Total Carbohydrate 4.2g | 1 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 4g | ||
| Protein 3.2g | 5 % | |
|
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
||
Calories per serving: 222
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.