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


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).


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Jennifer StewartJanuary 24, 2011 - 5:34 pm

That is a dangerous recipe to share. YUM!

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