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Popular in Food

Baby Cheesecakes with Toffee Pears

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  • Makes: 8 servings
  • Prep: 40 mins
  • Chill: 2 hrs to 4 hrs
  • Cool: 30 mins

Baby Cheesecakes with Toffee Pears

Ingredients

Directions

  1. Preheat oven to 375 degrees F. Line eight 2-1/2-inch muffin cups with foil or paper bake cups, or lightly coat with nonstick cooking spray; set aside.
  2. For crust, in a small bowl stir together oats, the 1/4 cup chopped walnuts, the 1/4 cup brown sugar, and the 3 tablespoons melted butter. Spoon about 2 rounded tablespoons of oat mixture into each prepared muffin cup. Using the bottom of a narrow glass, press down lightly. Bake about 8 minutes or until light brown. Cool slightly on a wire rack. Reduce oven temperature to 325 degrees F.
  3. For filling, in a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Add egg; beat just until combined. Stir in the 1/2 cup blue cheese and the sour cream.
  4. Spoon 1 well-rounded tablespoon of filling into each muffin cup. Bake about 20 minutes or until slightly puffed and set. Cool about 30 minutes. Remove from muffin cups. Place on a tray, cover, and chill for 2 to 24 hours. Let stand at room temperature for 30 minutes before serving.
  5. For toffee pears, in a large skillet melt the 2 tablespoons butter over medium heat. Add the 1/2 cup brown sugar and the cream. Cook and stir until bubbly; add pears. Cook about 5 minutes or until pears are tender, stirring occasionally. Remove from heat; stir in vanilla. Cool slightly.
  6. To serve, remove foil or paper liners from cheesecakes. Place cheesecakes in eight dessert dishes. Spoon pear mixture around cheesecakes. Sprinkle with the 1/4 cup toasted walnuts and additional blue cheese. If desired, garnish with orange peel curls.

Nutrition Facts (Baby Cheesecakes with Toffee Pears)

    Per serving:
  • 454 kcal cal.,
  • 28 g fat
  • (15 g sat. fat,
  • 5 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 90 mg chol.,
  • 257 mg sodium,
  • 45 g carb.,
  • 5 g fiber,
  • 29 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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