Caramel-Topped Pecan Cheesecake with Oatmeal Crust

Makes 18 Cheese Cakes
Servings
Ingredients
Rating

Caramel-Topped Pecan Cheesecakes with Oatmeal Crust is our recipe for mini cheesecakes made in a muffin tin. This cheesecake recipe is a fun way for each person to enjoy their own personal serving of the dessert with butterscotch caramel topping. The recipe is sure to impress a crowd with traditional fall flavors.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

1-1/2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
1/2 Cup(s) finely chopped pecans
1-1/4 Cup(s) packed light brown sugar, divided
1/4 Cup(s) butter or margarine, melted
2 package(s) (8 ounces each) cream cheese, softened
1 Teaspoon(s) Vanilla extract
3 large eggs, at room temperature
1/2 Cup(s) Sour Cream
3/4 Cup(s) butterscotch caramel topping
Sea salt

Cooking Instructions

Heat oven to 375°F.
Line 18 medium muffin cups with foil liners.
In large bowl, combine oats, pecans, 1/2 cup of the brown sugar, and the butter, blending well.
Spoon about 2 tablespoons of the mixture into bottom of each foil-lined muffin cup, then press evenly and firmly to form crust.
Bake 8 to 10 minutes, or until golden brown.
Remove from oven and cool.
Reduce oven temperature to 325°F.
In large bowl, beat cream cheese on medium-high speed of electric mixer 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 to 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 scant tablespoon of butterscotch caramel topping (if too thick to spread, place in microwave for a few seconds to soften).
Sprinkle a few grains of sea salt over and serve.

Key Products

Quaker® Oats-Old Fashioned

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

Heat oven to 375°F.
Line 18 medium muffin cups with foil liners.
In large bowl, combine oats, pecans, 1/2 cup of the brown sugar, and the butter, blending well.
Spoon about 2 tablespoons of the mixture into bottom of each foil-lined muffin cup, then press evenly and firmly to form crust.
Bake 8 to 10 minutes, or until golden brown.
Remove from oven and cool.
Reduce oven temperature to 325°F.
In large bowl, beat cream cheese on medium-high speed of electric mixer 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 to 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 scant tablespoon of butterscotch caramel topping (if too thick to spread, place in microwave for a few seconds to soften).
Sprinkle a few grains of sea salt over and serve.