Caramel Cheesecake Bites

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:

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

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Directions :

Pre-heat the
oven to 350 degrees F.

Crush your
slivered almonds.

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.

Bake for 10
minutes to set.

Turn oven down
to 300°.

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.

While cakes are
cooking, start on the 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 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.

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.