Caramel Cheesecake Bites

Ingredients:

Slivered Almonds
Almond Flour
Salt
Baking Soda
Cinnamon
Sugar
Butter


Directions:

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!