caramel cheesecake bites

How To Make caramel cheesecake bites

• 1

  Preheat the oven to 350F. Crush your slivered almonds.
• 2

  In a mixing bowl whisk together the almond flour, almonds, baking soda, salt and cinnamon. Add the butter and combine with a spoon.
• 3

  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 300F.
• 4

  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.
• 5

  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.
• 6

  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.
• 7

  Bring to a boil; cook 1 minute.
• 8

  Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened.
• 9

  Spoon about 1 tablespoon caramel over each cheesecake.
• 10

  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.
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