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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Grease twenty-four 1-3/4-inch muffin cups. Sprinkle about 1 teaspoon ground almonds into each cup. Gently shake so that almonds coat bottoms and sides of cups (do not shake out excess nuts). Set aside.
For filling, combine cream cheese and granulated sugar in a medium bowl; beat with an electric mixer on medium speed until smooth. Add egg, 1/2 teaspoon vanilla and almond extract. Beat until just combined. Spoon filling into prepared muffin cups, filling each three-fourths full.
Bake for about 18 minutes or until tops just begin to turn golden. Cool in pans on a wire rack. Using a table knife, carefully loosen sides of cheesecakes from edges of cups. Carefully lift out of cups using the knife.
Stir together sour cream, confectioners’ sugar, and the remaining 1/4 teaspoon vanilla in a small bowl. Spread topping on the cooled cheesecakes. Cover and chill for up to 6 hours. Before serving, garnish each cheesecake with a few slivered almonds.