How to make it

  • Preheat oven to 375
  • Coat 8 regular sized(2 1/2 in.) muffin cups with baking spray,
  • For crust, in a small bowl stir together oats, 1/4 c. chopped nuts, 1/4 c. brown sugar, and the 3 tblsp. melted butter
  • Spoon about 2 tblsp. of the oat mixture into each cup, press lightly on bottom and slightly up the sides to form a crust
  • Bake about 8 minutes or until a light brown
  • Cool on a wire rack about 5 minutes
  • Reduce oven temp to 325
  • for filling in a medium bowl beat cream cheese on medium speed until smooth
  • Add egg, beat until just combined
  • Stir in the 1/2 c. blue cheese and sour cream
  • Spoon 1 well rounded tblsp. of filling into the crusts
  • Bake about 20 minutes or until slightly puffed and set
  • Cool about 30 min.
  • Remove from muffin cups, place on a tray, cover and chill 2-24 hours
  • Let stand at room temp for 30 minutes before serving
  • for toffee pears
  • in a large skillet melt the 2 tblsp. butter over medium heat
  • Add the brown sugar and cream
  • Cook and stir until bubbly, add pear slices
  • Cook about 5 minutes more until pears are tender, stirring occasionally
  • Remove from heat, stir in vanilla, cool slightly
  • to serve, place individual cheesecakes on dessert dishes
  • spoon pear mixture around cheesecakes, sprinkle with the blue cheese and broken walnuts.

Reviews & Comments 1

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    " It was excellent "
    jett2whit ate it and said...
    Sounds different but tasty
    Was this review helpful? Yes Flag

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