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Pineapple Almond Cheesecakes With Caramelized Pineapple:

on November 26, 2012

Makes four 4 inch round cakes (springform pans)

24 oz cream cheese, at room temperature
1 cup sugar
3 eggs
1 tonka bean, grated or 2 tsp. almond extract
1 Tb lemon zest
1 cup diced fresh pineapple (you can sub canned if you want)
1/2 cup graham cracker crumbs (or ginger cookies crumbled up to make 1/2 cup)
1/2 cup ground almonds (also called almond meal, almond powder, almond flour)
1/4 cup melted butter
1/4 cup sugar
4 slices pineapples
1/3 sugar
2 Tbs butter

Preheat oven to 350F. In a medium size bowl, combine the graham cracker crumbs,almonds, sugar and the melted butter. Divide among 4 mini springform pans lined with parchment paper and pat with your fingers until evenly distributed. Bake 10 minutes. Lower temperature to 300F.
In a large bowl, with the stand mixer or hand held one, mix the cream cheese and sugar. Add the eggs, one at a time until well incorporated. Add the tonka bean or almond extract, and the lemon zest. Fold in the diced pineapple. Divide between the springform pans. Bake for about 40 minutes, or until they wiggle just a tiny bit in the middle. They will set more after an overnight trip in the fridge. When ready to serve, run a hot knife on the inside of the pan and release the cheesecakes.
For the caramelized pineapple: in a large saute pan, melt the sugar over medium high heat until it starts to get a nice amber tone, add the butter, whisk to incorporate and add the pineapple slices. Let them cook 10-15 minutes or until golden brown. Remove from the pan and place them on top of the cheesecakes. Use the pan sauce to serve with the cheesecakes if desired.

THANKS KAT!

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