SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Baby Cheese Cakes with Toffee Pears

Makes: 8 servings
Prep 45 mins Chill 2 hrs Cool 30 mins Bake 28 mins  375/325 degrees F
Baby Cheese Cakes with Toffee Pears
Ingredients
  • 3/4  cup  quick-cooking rolled oats
  • 1/4  cup  finely chopped walnuts
  • 1/4  cup  packed brown sugar
  • 3  tablespoons  butter, melted
  • 1 8  ounce package  cream cheese, softened
  • 1  egg
  • 2  ounces  crumbled blue cheese
  • 1/4  cup  dairy sour cream
  • 2  tablespoons  butter
  • 1/2  cup  packed brown sugar
  • 2  tablespoons  whipping cream
  • 4  pears, cored and sliced
  • 1/4  teaspoon  vanilla
  • 1/2  cup  lightly toasted broken walnuts
Directions

1. Preheat oven to 375 degrees F. Line eight 2-1/2-inch muffin cups with foil or paper bake cups; set aside.

2. For crust, in bowl stir together oats, 1/4 cup walnuts, 1/4 cup brown sugar, and 3 tablespoons butter until combined. Spoon 2 rounded tablespoons oat mixture into each prepared muffin cup. With bottom of a narrow glass press down lightly. Bake 8 minutes or until lightly browned. Cool slightly on wire racks. Reduce oven temperature to 325 degrees F.

3. For cheesecake filling, in medium bowl beat cream cheese with an electric mixer on medium to high speed until smooth. Add egg and beat just until combined. Stir in blue cheese and sour cream.

4. Spoon well-rounded tablespoons of the cheese mixture into each crust-lined muffin cup. Bake 20 minutes or until slightly puffed and set. Cool 30 minutes. Remove from cups. Place on tray, cover and refrigerate at least 2 or up to 24 hours. Let stand at room temperature for 30 minutes before serving.

5. For Toffee Pears, in large skillet melt the 2 tablespoons butter over medium heat. Add the 1/2 cup brown sugar and cream. Cook and stir until bubbly. Add pears. Cook, stirring occasionally, 5 minutes or until pears are tender. Remove from heat. Stir in vanilla. Cool slightly.

6. To serve, remove foil or paper liners from cheesecakes. Spoon about 1 tablespoon brown sugar-cream mixture into each of 8 dessert dishes. Top with a cheesecake. Spoon pears around cheesecake. Sprinkle each with toasted walnuts. Makes 8 servings.

Nutrition Facts (Baby Cheese Cakes with Toffee Pears)
  • Servings Per Recipe 8,
  • cal. (kcal) 454,
  • Fat, total (g) 28,
  • chol. (mg) 90,
  • sat. fat (g) 15,
  • carb. (g) 45,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 5,
  • fiber (g) 5,
  • sugar (g) 29,
  • pro. (g) 9,
  • vit. A (IU) 777,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 257,
  • Potassium (mg) 339,
  • calcium (mg) 121,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe