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!
Equipment
- Food processor
- Muffin pans
- Electric mixer
Ingredients
- 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
- 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 heavy 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
Instructions
- Preheat the oven(s) to 325-degrees.
- 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.
- 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 cheesecake filling:
- 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.
Notes
*One 9-ounce package of chocolate wafers makes about 2-1/4 cups crumbs. 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.
To toast almonds, spread them out on a rimmed baking sheet and toast in a 350-degree oven for about 8 to 10 minutes, or until lightly golden and fragrant. Stir the almonds after about 4 to 5 minutes to help them toast evenly.
The cheesecakes will keep for days refrigerated, making them great to make ahead.