<p class="cook-desc">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.</p>
Recipe Image
Servings
Makes 18 Cheese Cakes
Directions
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.
Nutrition Facts
Fact Name
Calories
Fact Value
270
Fact Section
1
Fact Name
Fat
Fact Value
16g
Fact Section
1
Fact Name
Saturated Fat
Fact Value
8g
Fact Section
1
Fact Name
Cholesterol
Fact Value
70mg
Fact Section
1
Fact Name
Sodium
Fact Value
160mg
Fact Section
1
Fact Name
Total Carbohydrate
Fact Value
30g
Fact Section
1
Fact Name
Fiber
Fact Value
1g
Fact Section
1
Fact Name
Sugar
Fact Value
22g
Fact Section
1
Fact Name
Protein
Fact Value
4g
Fact Section
1
Fact Name
Calcium
Fact Value
6%
Fact Section
2
Fact Name
Vitamin D
Fact Value
4%
Fact Section
2
Fact Name
Vitamin C
Fact Value
0%
Fact Section
2
Fact Name
Vitamin A
Fact Value
10%
Fact Section
2
Fact Name
Potassium
Fact Value
4%
Fact Section
2
Fact Name
Iron
Fact Value
6%
Fact Section
2
Fact Name
Thiamin
Fact Value
4%
Fact Section
2
Fact Name
Magnesium
Fact Value
6%
Fact Section
2
Fact Name
Whole grain
Fact Value
7g
Fact Section
2
Recipe Unique ID
quaker-512-en
Recipe Filters
Recipe Ingredients
Ingredient Amount
1-1/2 Cup(s)
Ingredient Product
Ingredient Product Title
Quaker® Oats (quick or old fashioned, uncooked)
Ingredient Amount
1/2 Cup(s)
Ingredient Value
finely chopped pecans
Ingredient Amount
1-1/4 Cup(s)
Ingredient Value
packed light brown sugar, divided
Ingredient Amount
1/4 Cup(s)
Ingredient Value
butter or margarine, melted
Ingredient Amount
2 package(s) (8 ounces
Ingredient Value
each) cream cheese, softened
Ingredient Amount
1 Teaspoon(s)
Ingredient Value
Vanilla extract
Ingredient Amount
3
Ingredient Value
large eggs, at room temperature
Ingredient Amount
1/2 Cup(s)
Ingredient Value
Sour Cream
Ingredient Amount
3/4 Cup(s)
Ingredient Value
butterscotch caramel topping
Ingredient Value
Sea salt
Recipe Category
BazaarVoice ID
5688
Recipe Last PDF Generation
2023-09-20T06:56:16
Recipe PDF URL Download
/sites/quakeroats.com/files/pdf/caramel-topped-pecan-cheesecake-with-oatmeal-crust.pdf
Featured Products
Recipe Thumbnail Image
Visits
209
