gluten-free caramel cheesecakes

How To Make gluten-free caramel cheesecakes

• Step 1
  Pre-heat the oven to 350 degrees F.
• Step 2
  Crush your slivered almonds.
• Step 3
  In a mixing bowl whisk together the almond flour, crushed almonds, baking soda, and salt.
• Step 4
  Add the butter and combine with a spoon.
• Step 5
  Line a muffin tin with liners. Push the almond mixture into the bottom of the liners. Bake for 10 minutes to set.
• Step 6
  Turn oven down to 300°.
• Step 7
  In a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy.
• Step 8
  Spoon mixture into the muffin tins with prepared almond crust. Bake for 40 minutes.
• Step 9
  While cakes are cooking, start on the caramel.
• Step 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.
• Step 11
  Stop stirring and continue cooking 10 minutes or until the color of light brown sugar.
• Step 12
  Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts.
• Step 13
  Bring to a boil; cook 1 minute.
• Step 14
  Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened.
• Step 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.
• Step 16
  Spoon about 1 tablespoon caramel over each cheesecake
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