Description
Creamy layers of Almond Caramel Cheesecake promise indulgent bliss with rich caramel and nutty almond hints. Silky smooth filling nestled in a buttery graham cracker crust delivers pure dessert paradise you’ll savor down to the last delectable bite.
Ingredients
Scale
Crust Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
Cheesecake Filling Ingredients:
- 3 packages (8 ounces/226 grams each) cream cheese, softened
- 3/4 cup sour cream
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
Caramel Sauce Ingredients:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 pinch of salt
Instructions
- Craft the Nutty Foundation by mixing almond flour, sugar, cinnamon, and salt. Incorporate melted butter until the mixture resembles coarse crumbs.
- Transfer the crumbly mixture into a 9-inch springform pan, pressing firmly to create an even layer that hugs the bottom.
- Slide the pan into a preheated 350F (175C) oven and toast the crust for 10-12 minutes until it achieves a golden-brown hue. Allow the crust to cool completely.
- Whip cream cheese in a large bowl until silky and free of lumps, creating a smooth base for the filling.
- Gradually introduce sour cream, sugar, eggs, and vanilla extract, blending thoroughly after each addition to ensure a uniform texture.
- Dust in flour and mix until the filling transforms into a velvety, homogeneous mixture.
- Delicately pour the creamy filling over the cooled almond crust, using a spatula to level the surface.
- Reduce oven temperature to 325F (160C) and bake the cheesecake for 45-50 minutes, watching for a center that wobbles slightly when gently nudged.
- Transition the cheesecake to room temperature, allowing it to cool for one hour before refrigerating for a minimum of 4 hours or overnight.
- Prepare the caramel sauce by melting butter in a saucepan over medium heat.
- Introduce brown sugar, stirring until it dissolves completely into the butter.
- Stream in heavy cream, whisking continuously to create a smooth, glossy sauce.
- Simmer the mixture gently for 2-3 minutes, then remove from heat and enhance with vanilla extract and a pinch of salt.
- Let the caramel sauce cool to room temperature.
- Once the cheesecake is thoroughly chilled, cascade the caramel sauce over the top and serve immediately.
Notes
- Swap out almond flour for gluten-free alternatives like coconut or cassava flour to accommodate dietary restrictions.
- Use monk fruit sweetener or stevia instead of sugar to create a lower-carb, diabetic-friendly version of this decadent dessert.
- Prevent cheesecake cracking by using a water bath during baking and allowing the cake to cool gradually at room temperature before refrigerating.
- Toast the almond crust beforehand to enhance its nutty flavor and create a more complex, rich base for the creamy cheesecake filling.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 420
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 100 mg