Caramelized Almond Cheesecake Truffle

Shortbread Base

• 1/2 cup unsalted butter, room temperature
• 1/4 cup granulated sugar
• 1 1/2 cups all-purpose flour

Almond Filling

• 1 cup sliced almonds
• 1/4 cup granulated sugar
• 4 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 2 tbsp unsalted butter, room temperature
• 1 large egg

Cheesecake Truffle Topping

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/4 cup granulated sugar
• 1/4 cup heavy cream
• 1 tsp pure vanilla extract
• 1/4 cup chocolate chips, melted

Instructions

1. Preheat the oven to 350°F.
2. In a mixing bowl, cream butter and sugar together until light and fluffy.
3. Add flour and mix until well combined.
4. Press the mixture into the bottom of a 9-inch springform pan.
5. Bake for 12-15 minutes or until golden brown. Let cool completely.
6. In a skillet, caramelize sliced almonds with sugar over medium heat for about 5-7 minutes or until golden brown. Let cool.
7. In a mixing bowl, beat cream cheese and butter until creamy.
8. Add in egg, and mix well. Stir in caramelized almonds.
9. Pour the almond filling over the cooled crust and bake for 25-30 minutes or until set.
10. Let cool completely and refrigerate for at least 3 hours.
11. In a mixing bowl, beat cream cheese and sugar until smooth and creamy.
12. Add heavy cream and vanilla, and mix well.
13. Pour the cheesecake topping over the cooled almond filling.
14. Drizzle melted chocolate over the top of the cheesecake.
15. Refrigerate for another 1-2 hours or until set.

Enjoy your delicious Caramelized Almond Cheesecake Truffle!