Almond-Crusted Caramel Cheesecake
INGREDIENTS
For the crust
2 cups Mariani Sliced Almonds
¼ cup brown sugar
¼ cup unsalted butter, melted
For the filling
32 oz cream cheese, room temperature
2 cups sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
¼ teaspoon salt
6 large eggs
⅓ cup sour cream
For the caramel
1 cup granulated sugar
½ cup unsalted butter
½ cup heavy whipping cream
½ teaspoon salt
INSTRUCTIONS
Preheat the oven to 325 degrees and line a 9-inch springform pan with parchment paper. Wrap the outside of the pan in a layer of aluminum foil
Add the slivered almonds to a food processor. Pulse for 1-2 minutes, until they turn into a fine meal.
In a large bowl, mix together the ground almonds and brown sugar. Pour in the melted butter and mix until the mixture resembles the texture of wet sand.
Pour the crust mixture into the prepared pan. Use a cup or your hands to press the mixture firmly into the bottom of the dish.
Add the cream cheese to a large bowl. Use an electric mixer with beater attachments to mix until smooth and creamy. Add the sugar and mix to combine. Add the flour, vanilla extract, and salt and mix to combine.
Almond-Crusted Caramel Cheesecake
Ingredients
- 2 cups Mariani Sliced Almonds
- ¼ cup brown sugar
- ¼ cup unsalted butter, melted
- 32 oz cream cheese, room temperature
- 2 cups sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 6 large eggs
- ⅓ cup sour cream
- 1 cup granulated sugar
- ½ cup unsalted butter
- ½ cup heavy whipping cream
- ½ teaspoon salt
Instructions
- Preheat the oven to 325 degrees and line a 9-inch springform pan with parchment paper. Wrap the outside of the pan in a layer of aluminum foil
- Add the slivered almonds to a food processor. Pulse for 1-2 minutes, until they turn into a fine meal.
- In a large bowl, mix together the ground almonds and brown sugar. Pour in the melted butter and mix until the mixture resembles the texture of wet sand.
- Pour the crust mixture into the prepared pan. Use a cup or your hands to press the mixture firmly into the bottom of the dish.
- Add the cream cheese to a large bowl. Use an electric mixer with beater attachments to mix until smooth and creamy. Add the sugar and mix to combine. Add the flour, vanilla extract, and salt and mix to combine.
- Add the eggs to the cream cheese mixture one at a time, mixing after each addition, until all the eggs are added and the batter is evenly combined. Mix in the sour cream.
- Pour the filling over the crust in the baking dish.
- Place the springform pan inside a large roasting dish. Fill the roasting dish with 1 inch of boiling hot water. Transfer the dish to the oven and bake for 90 minutes, until the cake is just set and slightly golden on top.
- Let the cheesecake cool in the water bath at room temperature for 1 hour, then transfer to the fridge to cool for at least 8 hours before serving.
- While the cheesecake is chilling, prepare the caramel. Heat the sugar in a medium skillet over medium heat, stirring constantly until it is totally melted. The sugar will form clumps before beginning to melt. Once the sugar is melted, add the butter to the skillet and stir until it is melted. The mixture will sizzle up when the butter is added, don’t be alarmed! When the butter is melted, add the heavy cream to the skillet (the caramel will sizzle up again!). Stir until all ingredients are evenly combined. Let the mixture simmer for 2 minutes, then remove from heat and allow to cool for at least 20 minutes.
- Pour the caramel over the chilled cheesecake, serve, and enjoy!
