gluten-free caramel cheesecakes

(1 rating)
Recipe by
Sheila M
Casa Grande, AZ

A recipe and picture found on facebook. Looks wonderful!

(1 rating)
method Bake

Ingredients For gluten-free caramel cheesecakes

  • CAKE
  • 19 oz
    cream cheese
  • 3
    eggs
  • 1/4 c
    sugar
  • 1 tsp
    vanilla
  • CARMEL
  • 1/2 c
    granulated sugar
  • 2 Tbsp
    water
  • 1 Tbsp
    butter
  • 1/2 c
    evaporated milk
  • CRUST
  • 1 c
    almond meal
  • 1/2 c
    slivered almonds
  • 1/4 c
    sugar
  • 1/4 tsp
    sea salt
  • 1/4 tsp
    baking soda
  • 1/4 c
    melted butter

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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