gluten-free caramel cheesecakes

How To Make gluten-free caramel cheesecakes

• 1

  Pre-heat the oven to 350 degrees F.
• 2

  Crush your slivered almonds.
• 3

  In a mixing bowl whisk together the almond flour, crushed almonds, baking soda, and salt.
• 4

  Add the butter and combine with a spoon.
• 5

  Line a muffin tin with liners. Push the almond mixture into the bottom of the liners. Bake for 10 minutes to set.
• 6

  Turn oven down to 300°.
• 7

  In a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy.
• 8

  Spoon mixture into the muffin tins with prepared almond crust. Bake for 40 minutes.
• 9

  While cakes are cooking, start on the caramel.
• 10

  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.
• 11

  Stop stirring and continue cooking 10 minutes or until the color of light brown sugar.
• 12

  Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts.
• 13

  Bring to a boil; cook 1 minute.
• 14

  Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened.
• 15

  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.
• 16

  Spoon about 1 tablespoon caramel over each cheesecake
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