Prep Time:
10 min
Cook Time:
30 min
Total Time:
40 min
Servings:
18
Ingredients
How to make it
-
1
Heat oven to 375°F.
-
2
Line 18 medium muffin cups with foil liners.
-
3
In large bowl, combine oats, pecans, 1/2 cup of the brown sugar, and the butter, blending well.
-
4
Spoon about 2 tablespoons of the mixture into bottom of each foil-lined muffin cup, then press evenly and firmly to form crust.
-
5
Bake 8 to 10 minutes, or until golden brown.
-
6
Remove from oven and cool.
-
7
Reduce oven temperature to 325°F.
-
8
In large bowl, beat cream cheese on medium-high speed of electric mixer until light and fluffy, scraping bowl occasionally.
-
9
Add remaining 3/4 cup brown sugar and vanilla; blend well.
-
10
Add eggs, one at a time, beating just until blended.
-
11
Add sour cream; mix well.
-
12
Divide batter evenly among prepared muffin cups.
-
13
Bake about 20 to 22 minutes, or just until set.
-
14
Cool in pans on wire rack.
-
15
Chill at least 2 hours.
-
16
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).
-
17
Sprinkle a few grains of sea salt over and serve.
Is this recipe fire🔥 or do you have a way to make it better?
Let us know below!
© 2025 Frito-Lay® North America, Inc.