Gluten-Free Caramel Cheesecakes
Recipe from Caramel Cheesecakes
Yield: 16 cupcakes
Ingredients:
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
Directions:
- Preheat the oven to 350° F.
- Line a muffin tin with liners.
- Chop slivered almonds in food processor.
- Combine almond flour, almonds, baking soda, salt, sugar and cinnamon and butter.
- Press almond mixture into the bottom of cupcake liners.
- Bake for 10 minutes.
Ingredients:
Cheesecake
- 2 1/2 - 8 ounce packages cream cheese
- 3 eggs
- 1/2 cup sugar
- 1 tsp vanilla
Directions:
- Turn oven down to 300° F.
- Mix cream cheese, vanilla, sugar and eggs.
- Use ice cream scoop to spoon mixture over almond crust.
- Bake for 40 minutes.
Ingredients:
Caramel:
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1 tablespoon butter
- 1/2 cup evaporated milk
Directions:
- While cupcakes are cooking, start on the caramel.
- Cook sugar and 2 tablespoons water over medium-high heat for 3 minutes.
- Stop stirring and continue cooking 10 minutes or until the color of light brown sugar.
- Remove from heat and 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.
- Spoon about 1 tablespoon caramel over each cooled cheesecake.