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 Cheesecakes with Toffee Pears

Makes: 8 servings
Prep 40 mins Chill 2 hrs to 4 hrs Cool 30 mins Bake 375°F 28 mins  /325 degrees F Stand 30 mins
Baby Cheesecakes 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
  • 1/2  cup  crumbled blue cheese (2 ounces)
  • 1/4  cup  sour cream
  • 2  tablespoons  butter
  • 1/2  cup  packed brown sugar
  • 2  tablespoons  whipping cream
  • 4  cups  sliced pears (4 medium)
  • 1/4  teaspoon  vanilla
  • 1/4  cup  broken walnuts, toasted
  •  Crumbled blue cheese
  •  Orange peel curls (optional)
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)
  • 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,
  • Other Carb () 3,
  • High-Fat Meat () 1,
  • Fat () 5,
  • 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