Mini Almond Cheesecakes Recipe Keep some of the almond morsels tucked in he Freezer For drop-in guests. They just take minutes to thaw.
Preparation: 25 minutes, Bake: 18 minutes, Makes 24 servings
Ingredients:
1/2 cup slivered almonds, toasted and ground
1 8-oz. pkg. cream cheese, softened
1/2 cup granulated sugar
1 egg
1/2 tsp. vanilla
1/2 tsp. almond extract
1/3 cup dairy sour cream
2 Tbsp. powdered sugar
1/4 tsp. vanìlla
1/4 cup slivered almonds, toasted
Method:
Preheat oven to 350°F.
Grease twenty-four 1 3/4-inch muffin cups. Sprinkle 1 teaspoon of the ground almonds into each cup. Gently shake to coat bottoms and sides of cups with almonds (do not shake out excess nuts).
In Medium bowl, combine cream cheese and granulated sugar. Beat with electric mixer on medium speed until smooth. Add egg, 1/2 teaspoon vanilla, and almond extract beat on low speed just until combined.
Spoon mixture into prepared muffin cups, filling each three fourths full.
Bake about 18 minutes or just until tops start to turn golden. Cool in pans on wire racks. Carefully remove from muffins cups.
For topping:
In small bowl, combine sour cream, powdered silgar, and 1/4 teaspoon vanilla. Spread topping on cheesecakes. If desired, cover and chill for tip to 6 hours. Before serving, garnish cheesecakes with 1/4 cup slivered almonds.
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| Mini Almond Cheesecakes Recipe |