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Caramel Cheesecakes
with a toasted oat-pecan crust
Caramel Cheesecakes
1-1/2 cups QUAKER Oats (quick or old fashioned), uncooked
1/2 cup finely chopped pecans
1-1/4 cup butter, melted
2 packages (8oz) cream cheese, softened
1 teaspoon vanilla
3 eggs, at room temperature
1/2 cup sour cream
3/4 cup butterscotch caramel topping
Directions
Heat oven to 375 degrees F. Line 18 muffin cups with foil liners. Combine oats, pecans, 1/2 cup brown sugar and butter in large bowl, blending well. Spoon about 2 tablespoons of mixture into bottom of each foil-lined muffin cup, then press evenly and firmly to form crust. Bake 8-10 minutes or until golden brown. Remove from oven and cool. Reduce oven temperature to 325 degrees F. Beat cream cheese in large bowl with electric mixer at medium-high speed until light and fluffy, scraping bowl occasionally. Add remaining 3/4 cup brown sugar and vanilla, blend well. Add eggs, one at a time, beating just until blended. Add sour cream; mix well. Divide batter evenly among prepared muffin cups. Bake about 20-22 minutes or just until set. Cool in pans on wire rack. Chill at least 2 hours. Just before serving, top each individual cheesecake with butterscotch caramel topping (if too thick to spread, place in microwave for a few seconds to soften).
by Jessica
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