mini almond cheesecakes
Keep some of these almond morsels tucked in the freezer for drop-in guests. They just take minutes to thaw.
Prep: 25 min.
Bake: 18 min.
M akes 24 servings
1
/2
cup slivered almonds,
toasted and ground
1
8-oz. pkg. cream cheese,
softened
V<i
cup granulated sugar
1
egg
Vz
tsp. vanilla
Vz
tsp. almond extract
1/3 cup dairy sour cream
2 Tbsp. powdered sugar
Va
tsp. vanilla
Va
cup slivered almonds,
toasted
I Preheat oven to 350°F. Grease twenty-four
194-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).
2? In medium bowl, combine cream cheese and
granulated sugar. Beat with electric mixer on
medium speed until smooth. Add egg,
Vz
teaspoon
vanilla, and almond extract; beat on low speed
just until combined. Spoon mixture into prepared
muffin ctips, filling each three-fourths full.
3
Bake about 18 minutes or just until tops start to
turn golden. Cool in pans on wire racks. Carefully
remove from muffin cups.
4 For topping: In small bowl, combine sour
cream, powdered sugar, and
Va
teaspoon vanilla.
Spread topping on cheesecakes. If desired, cover
and chill for up to 6 hours. Before serving,
garnish cheesecakes with
Va
cup slivered almonds.
PER SERVING: 84 cal.,
6
3
total fat (3 s sat. fat),
20
mg cliol., 32 mg sodium,
6
g carb.,
0
g fiber,
2
g pro.
great cheesecakes
