Mini Almond Cheesecakes

1. 1

   Preheat oven to 350.

2. 2

   Grease twenty four 1-3/4-inch muffin cups; sprinkle about 1 teaspoon of the ground almonds into each cup.

3. 3

   Gently shake so almonds coat bottoms and sides of cups (do not shake out excess nuts).

4. 4

   For filling: In a medium bowl, combine cream cheese and granulated sugar.

5. 5

   Beat with an electric mixer until smooth.

6. 6

   Beat in the egg, 1/2 teaspoon vanilla, and almond extract.

7. 7

   Spoon filling into prepared muffin cups, filling each three-fourths full.

8. 8

   Bake about 18 minutes or just until tops start to turn golden.

9. 9

   Cool in pans on a wire rack.

10. 10

    Using a table knife, carefully loosen sides of cheesecakes from edges of cups.

11. 11

    Lift out cups with knife.

12. 12

    For topping: In a small bowl, stir together the sour cream, powdered sugar and 1/4 teaspoon vanilla.

13. 13

    Spread topping on the cooled cheesecakes.

14. 14

    Cover and chill for 1 to 6 hours.

15. 15

    Before serving, garnish each cheesecake with a few additional slivered almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.