Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

These can be made in advance and frozen individually.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Grease twenty four 1-3/4-inch muffin cups; sprinkle about 1 teaspoon of the ground almonds into each cup. Gently shake so almonds coat bottoms and sides of cups (do not shake out excess nuts).
  3. For filling: In a medium bowl, combine cream cheese and granulated sugar. Beat with an electric mixer until smooth. Beat in the egg, 1/2 teaspoon vanilla, and almond extract. Spoon filling into prepared muffin cups, filling each three-fourths full.
  4. Bake about 18 minutes or just until tops start to turn golden. Cool in pans on a wire rack. Using a table knife, carefully loosen sides of cheesecakes from edges of cups. Lift out cups with knife.
  5. For topping: In a small bowl, stir together the sour cream, powdered sugar and 1/4 teaspoon vanilla. Spread topping on the cooled cheesecakes.
  6. Cover and chill for 1 to 6 hours. Before serving, garnish each cheesecake with a few additional slivered almonds.

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