CARAMEL CHEESECAKE BITES RECIPE - FOOD.COM
Popped up on my feed and posting here because YUM! http://whatsfordinner-momwhatsfordinner.blogspot.ca/2012/12/caramel-cheesecakes.html Gorgeous progress shots at the site. Not sure how big a batch will be. Times are Estimated.
Total Time 1 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 1 batch
Number Of Ingredients 15
Steps:
- Pre-heat the oven to 350 degrees F.
- Crush your slivered almonds.
- In a mixing bowl whisk together the almond flour, almonds, baking soda, salt, sugar and cinnamon. Add the butter and combine with a spoon.
- 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 300°.
- Meanwhile,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.
- 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.
- 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. Bring to a boil; cook 1 minute.
- Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened.
- 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.
- Spoon about 1 tablespoon caramel over each cheesecake.
Nutrition Facts : Calories 4381.9, FatContent 339.7, SaturatedFatContent 156.6, CholesterolContent 1340.6, SodiumContent 3486.1, CarbohydrateContent 269, FiberContent 18.5, SugarContent 223.9, ProteinContent 91.7
CARAMEL CHEESECAKE BITES - BIGOVEN.COM
"Recipe from Cooking Classy: http://www.cookingclassy.com/2013/04/cheesecake-cupcakes/"
Total Time 1 hours 20 minutes
Prep Time 30 minutes
Yield 24
Number Of Ingredients 18
Steps:
- "Pre-heat the oven to 350 degrees F. #1 CRUST: In a mixing bowl whisk together the almond flour, almonds, baking soda, salt, sugar and cinnamon. Add the butter and combine with a spoon. Line a muffin tin with liners. Push the almond mixture into the bottom of the liners and press the mixture about halfway up the sides of the tin. Bake for 10 minutes to set. Turn oven down to 300° for cakes. #2 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. Stop stirring and continue cooking 10 minutes or until mixture is 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. Bring to a boil; cook 1 minute. Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened. #3 FILLING: While caramel is cooling, 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. Bake for 40 minutes. 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. Spoon about 1 tablespoon of cooled caramel over each cheesecake."
Nutrition Facts : Calories 222 calories, FatContent 19.8101010323963 g, CarbohydrateContent 4.2438177713804 g, CholesterolContent 55.0690010422117 mg, FiberContent 0.288881245527255 g, ProteinContent 3.20759123998974 g, SaturatedFatContent 11.364211535618 g, ServingSize 1 1 Serving (72g), SodiumContent 291.098045834908 mg, SugarContent 3.95493652585314 g, TransFatContent 1.91539083965004 g
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