Prep time 30 minutes
Cook time 25 minutes
Yield: Serves or Makes 8-16 slices
To make the crust, preheat the oven to 350F. Line an 8-9" springform pan with parchment paper.
In a mixing bowl, whisk together almond flour, sugar and salt.
Place evenly sliced butter into pot over medium heat. When butter fully melts and begins to foam, stir continuously until brown bits form in the bottom and it begins to smell nutty. Remove from heat and pour into the almond flour mixture. Mix all ingredients together until well combined. Press into pan and about 1 in. up the sides and bake in the oven for 20-25 minutes or until lightly golden brown. Cool to room temperature before filling (30-45 minutes).
To make the cream cheese + whipped cream filling, bring cream cheese to room temperature (about 20-25 minutes). While this is happening, make the whipped cream. Using the whisk attachment and a chilled bowl, whip heavy whipping cream to firm peaks. Set aside in a different bowl. Using the same mixing bowl with the paddle attachment, cream the cream cheese until smooth. This just takes a few seconds. Add the caramel, vanilla and cinnamon. Cream together until well combined. Fold in the whipped cream until just combined. Evenly spread filling onto the crust (still in the pan). Freeze for minimum 4 hours, but preferably overnight. When ready to serve, remove from pan, peel away parchment paper, thaw at room temperature for 5 minutes. Suggested topping: caramelized peaches (any stone fruit would be delicious)
if using frozen, thaw for 15 minutes. In a pan, melt butter over medium heat. Add remaining ingredients, stir well to combine. Cook over medium heat until softened to your liking and juices have released. To make the syrup (optional), gently strain peaches in a mesh strainer. Return juice to the pan and heat over medium heat until the juice reduces down to a thicker syrup consistency. Remove from heat and cool to room temperature before topping your cheesecake. Enjoy!