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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Line eight 2-1/2-inch muffin cups with foil or paper bake cups; set aside.
To prepare crust, combine oats, 1/4 cup walnuts, 1/4 cup brown sugar and 3 tablespoons melted butter in a medium bowl. Spoon 2 rounded tablespoons oat mixture into each prepared muffin cup. With the bottom of a narrow glass, press down lightly. Bake for 8 minutes or until lightly browned. Cool slightly on wire racks. Reduce oven temperature to 325°F.
Meanwhile, prepare cheesecake filling: Beat cream cheese in a medium bowl 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.
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 a tray, cover and refrigerate for at least 2 or up to 24 hours. Let stand at room temperature for 30 minutes before serving.
To prepare toffee pears: Melt butter in a large skillet over medium heat. Add brown sugar and cream. Cook and stir until bubbly. Add pears. Cook, stirring occasionally, for 5 minutes or until pears are tender. Remove from heat. Stir in vanilla. Cool slightly.
To serve, remove foil or paper liners from cheesecakes. Spoon about 1 tablespoon of the sauce from the pears into each of 8 dessert dishes. Top with a cheesecake. Spoon pears around cheesecake. Sprinkle each with toasted walnuts.