Ingredients:
1/2 cup graham cracker crumbs
1/3 cup chopped whole natural almonds, toasted
2 tbsp butter
1/3 cup packed brown sugar
1 1/2 cups chopped pitted prunes
3 tbsp amaretto
2 (8 oz) blocks regular or reduced-fat cream cheese, softened
1/3 cup granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
Topping:
1/2 cup regular or reduced-fat sour cream
1 tbsp granulated sugar
1 tbsp amaretto |
Black Bottom Cheesecake
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Method:
- Line 12 (2 3/4-inch) muffin cups with paper cups. Combine graham cracker crumbs and
almonds; sprinkle evenly in bottoms of cups.
- In a medium skillet, stir butter and brown sugar over medium heat until melted. Stir in
prunes and amaretto. Reduce heat to low and simmer, stirring, for 1 minute or until
slightly reduced.
- Spoon prunes over crumbs, pressing with back of oiled spoon to an even layer. Set aside.
- Preheat oven to 300º F. In a large bowl, beat cream cheese on medium speed until
creamy. Gradually beat in 1/3 cup sugar, blending until sugar dissolves. Scrape bowl
frequently. On low speed, beat in eggs, one at a time. Beat in vanilla. Spoon filling over
prunes.
- Bake for 15 to 20 minutes or until almost set in center. Remove from oven and cool in
pan on wire rack.
- Combine topping ingredients and spread over cheesecakes. Refrigerate for 3 hours. Serve
or remove from pan to covered container and refrigerate for up to 2 days.
- To serve, carefully remove cheesecakes from paper liners to dessert plates. Garnish as
desired.
Makes 12 servings.
Preparation time: 20-30 minutes
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