Black Bottom Cheesecake Cupcakes

Creamy cheesecake with layers of almond weaving from top to bottom. From the silky topping accented with toasted almonds, throughout the rich little cakes scented with almond liqueur and baked on a chocolate and almond crust – this might be a perfect bite to share with someone special!

Making cheesecake can be an overwhelming process. You almost never have the right size springform pan or after all your efforts the cake cracks in the center. But the worst part, you have to wait until the next day to even have a bite!

But turning this decadent dessert into individual cakes makes all those problems go away. This is a twist on a classic cheesecake recipe and the stars are almond and chocolate.

Toasted almonds are found mingled inside a chocolate wafer crust and a glorious almond liqueur is splashed into the rich cream cheese and egg batter. Then the cakes are finished with a tang of sour cream followed by more toasted almonds.

These are easy to whip up and in no time you’re enjoying a luscious piece of cheesecake – no chilling required before serving. And there’s more than enough to share with many of your favorite friends!

Black Bottom Cheesecake Cupcakes

For the crust:

1-½ cups chocolate wafer crumbs, about 7 to 8 ounces of wafers*

1 cup toasted slivered almonds

⅓ cup sugar

6 tablespoons butter

*One 9-ounce package of chocolate wafers makes about 2-1/4 cups crumbs

For the cheesecake filling:

3 packages cream cheese, 8 ounces each, at room temperature

1 cup sugar

4 extra-large eggs, at room temperature

⅓ cup cream

½ cup amaretto or almond flavored liqueur such as Disaronno

1 teaspoon pure vanilla extract

For the topping:

1 cup sour cream

¼ cup sugar

1 teaspoon pure vanilla extract

1 cup toasted slivered almonds

To make the crust:

Toss the chocolate wafer crumbs along with 1 cup of toasted almonds, ⅓ cup sugar and the butter into the bowl of a food processor. Process until the well mixed together and the almonds are finely chopped. *If you can’t find plain chocolate wafer cookies, use can use chocolate sandwich cookies such as Oreo’s® and simply remove the creme filling.

Line 24 cups of muffin tins with paper liners. Scoop about 2 tablespoons of the crumb mixture into each paper liner then lightly tamp down to create a crust for the cheesecakes.

To make the cheesecakes:

In a large mixing bowl beat the cream cheese on medium speed until light and smooth, stopping as needed to scrape down sides and bottom of the bowl, about 2 to 3 minutes.

Slowly add the sugar, mixing well into the cream cheese. On low speed add the eggs one at a time, blending in completely after adding each one.

Add the cream, the liqueur, and vanilla extract. Scrape down the sides and bottom of the bowl to make certain the cream cheese is well blended into the batter.

Divide the batter, filling each liner just below the top.

Bake the cheesecakes in a preheated 325-degree oven for 25 to 28 minutes, until they are set center.

While the cheesecakes are baking stir together the sour cream, sugar and vanilla extract. Once the cheesecakes have baked and are set, remove the pans from the oven and top each cheesecake with about a tablespoon of the sour cream topping.

Sprinkle some of the toasted almonds on top of each cupcake then return them to the oven and bake for an additional five minutes. Remove the cheesecakes from the oven and allow to cool slightly in the pan, about 10 to 15 minutes. Gently remove the cheesecakes from the tins and finish cooling completely on a wire rack. The cheesecakes will still be soft – you can use a small fork or spatula to help lift them out of the pan.

Serve warm, room temperature or chilled. To store, place the cheesecakes in a sealed container and refrigerate.

These keep well refrigerated. Makes 24 cheesecake cupcakes.