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.
