Caramel-Topped Cheesecakes with Oat-Pecan Crust



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
Add to basket
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.








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