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19 ounces cream cheese

3 eggs

1/4 cup sugar

1 tsp vanilla


1/2 cup granulated sugar

2 tablespoons water

1 tablespoon butter

1/2 cup evaporated milk


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



Preheat oven to 350F.

Crush your slivered almonds.

Whisk together the almond flour, almonds, salt, baking soda, cinnamon and sugar then add the butter.

Line a muffin tin with liners and push the mixture into the bottom of the liners.

Bake for 10 min.

Turn oven down to 300°.

Beat cream cheese, sugar, vanilla and eggs in a separate bowl.

Spoon mixture into the muffin tins.

Bake for 40 min.

Meanwhile, mix granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves for 13 min. (stir the first 3 min) When ready, remove from heat and carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.

Cool caramel to room temperature then cover and put in the fridge for 1 hour.

Take cheesecakes out of the oven. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.

Fill each cheesecake with about 1 tablespoon caramel.

Serve and Enjoy!