Almond Cheesecake Bites

Cheesecake was by far my favorite dessert as a kid. Some might refer to this point in my life as the rather well know "fat Cath" stage. Haters can hate, but I knew my damn cheese-cake. Regardless of the point in time, cheesecake still holds a fatty place in my heart. You just can't go wrong.

I've veered from a classic cheesecake and added almonds into the filling and the crust. Graham cracker is good, but too bland people. It's 2018 and bland palettes have been left behind in 2017. Let's get some almonds in that crust!!

To add sweetness to this creamy bite, I've made a bourbon caramel sauce to top it all off. Whipped cream is optional, but I'd recommend a dab of that as well. Make sure to take a spoonful of caramel before pouring it over the cheesecake- and wait for that bourbon to kick in right at the end! The sauce does not disappoint, friends.

XO//CATH​

-THE RECIPE-

for the crust...

1 package (8) graham crackers

1 cup sliced almonds

1/2 cup butter, melted

2 Tbsp. Brown sugar

pinch of salt

for the filling...

2 packages of cream cheese, softened

1/2 cup sour cream

1 cup sugar

2 eggs

1/3 lemon, juiced

1 tsp. vanilla extract

1 tsp. almond extract

for the caramel sauce...

1 cup Brown sugar

1/2 cup butter

2 Tbsp. heavy cream

2-3 Tbsp. bourbon

for the crust...

In a food processor, finely pulse the graham crackers, sliced almonds, brown sugar, and pinch of salt. Add the melted butter and combine evenly.

Line a cupcake tin with cupcake cups. Spoon 1 tablespoon of the crust mixture into the bottom of the cup and firmly press down. Bake at 350ºF for 4 mins. Let cool for at least 15 mins before adding the filling.

for the filling & cheesecake...

Combine softened* cream cheese, sour cream, eggs, lemon juice and extract in one bowl. Use beaters to evenly combine for about 4-5 mins, or until smooth.

Fill each cup with 1/4 cup of filling over the crust. Bake at 350ºF for 18 mins or until filling is firm when giving the pan a shake.

Let cool on a drying rack for 20 mins. Cover and refrigerate for at least 2 hours before enjoying.

for the caramel sauce...

Combine butter and brown sugar in a pot and bring to a boil, whisking as you go. Once it reaches a boil, pour in heavy cream while whisking at the same time. Continue for about 1 minute, then add the bourbon. Whisk for another minute until completely smooth.

*It is ESSENTIAL you let the cream cheese soften for about 2 hours or you will have clumps in your filling!

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