Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Baby Cheese Cakes With Toffee Pears Recipe
    Lost? Site Map

    Baby Cheese Cakes With Toffee Pears

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    45 mins

    30 mins

    Kitchen__Princess's Note:

    From Better Homes and Gardens magazine. The toffee pears on their own with some whipped cream or ice cream would be great.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees F. Line eight 2-1/2-inch muffin cups with foil or paper bake cups; set aside.
    2. 2
      For crust, in bowl stir together oats, 1/4 cup walnuts, 1/4 cup brown sugar, and 3 tablespoons 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 F.
    3. 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. 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. 5
      For Toffee Pears, in large skillet melt the 2 tablespoons 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. 6
      To serve, remove foil or paper liners from cheesecakes. Spoon about 1 tablespoon brown sugar-cream mixture into each of 8 dessert dishes. Top with a cheesecake. Spoon pears around cheesecake. Sprinkle each with toasted walnuts. Makes 8 servings.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Baby Cheese Cakes With Toffee Pears

    Serving Size: 1 (215 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 452.2
     
    Calories from Fat 273
    60%
    Total Fat 30.3 g
    46%
    Saturated Fat 14.8 g
    74%
    Cholesterol 90.3 mg
    30%
    Sodium 257.3 mg
    10%
    Total Carbohydrate 40.9 g
    13%
    Dietary Fiber 4.0 g
    16%
    Sugars 28.5 g
    114%
    Protein 8.0 g
    16%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites