Baby Cheese Cakes with Toffee Pears

Categories: Cupcakes-Muffins

Ingredients

• 3/4 cup quick-cooking rolled oats
• 1/4 cup finely chopped walnuts
• 1/4 cup packed brown sugar
• 3 Tbsp. butter, melted
• 1 8 oz. pkg. cream cheese, softened
• 1 egg
• 2 oz. crumbled blue cheese
• 1/4 cup dairy sour cream
• 2 Tbsp. butter
• 1/2 cup packed brown sugar
• 2 Tbsp. whipping cream
• 4 pears, cored and sliced
• 1/4 tsp. vanilla
• 1/2 cup lightly toasted broken walnuts

Directions

1. Preheat oven to 375 degrees. Line eight 2 1/-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 the 3 Tbsp. 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.

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 Tbsp. 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 Tbsp. brown sugar cream mixture into each of 8 dessert dished. Top with a cheesecake. Spoon pears around cheesecakes. Sprinkle each with toasted walnuts.

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