Gluten-Free Caramel Cheesecakes
1Pre-heat the oven to 350 degrees F.
2Crush your slivered almonds.
3In a mixing bowl whisk together the almond flour, crushed almonds, baking soda, and salt.
4Add the butter and combine with a spoon.
5Line a muffin tin with liners. Push the almond mixture into the bottom of the liners. Bake for 10 minutes to set.
7In a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy.
8Spoon mixture into the muffin tins with prepared almond crust. Bake for 40 minutes.
9While cakes are cooking, start on the caramel.
10Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes.
11Stop stirring and continue cooking 10 minutes or until the color of light brown sugar.
12Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts.
13Bring to a boil; cook 1 minute.
14Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened.
15Take 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.
16Spoon about 1 tablespoon caramel over each cheesecake