These individual Mini Oatmeal Cookie Cheesecakes, oatmeal cookie crust covered with creamy cheesecake filling, topped with a homemade oatmeal raisin cookie and drizzled with caramel sauce, are guaranteed crowd pleasers.
Directions for: Mini Oatmeal Cookie Cheesecakes
Ingredients
Mini Oatmeal Raisin Cookiescup butter, softened
cup brown sugar
2 Tbsp sugar
1 egg
tsp vanilla extract
1 cups old fashioned rolled oats
cup flour
tsp baking soda
tsp baking soda
tsp ground cinnamon
tsp kosher salt
cup raisins
Oatmeal Cookie Crust1 cup old fashioned oats
1 cup flour
cup butter, melted
cup brown sugar
cup kosher salt
tsp ground cinnamon
Cheesecake Filling3 (8-oz) packages cream cheese
1 cup sugar
4 eggs
cup heavy cream
1 Tbsp flour
1 tsp fresh lemon juice
1 tsp vanilla extract
Caramel Sauce, for drizzling
Directions
Mini Oatmeal Raisin Cookies1. For the oatmeal cookies, preheat oven to 350F.
2. Using an electric mixer, cream together butter, brown sugar and sugar on medium speed, until light and fluffy.
3. Beat in egg and vanilla extract until well combined.
4. On low speed, add oats, flour, baking soda, cinnamon, salt and raisins, mixing just until flour disappears.
5. Place small spoonfuls of dough on a parchment-lined baking sheet.
6. Bake for 6-8 minutes, until the edges are just golden. Remove from oven and let cool until ready to assemble.
Oatmeal Cookie Crust1. For the oatmeal cookie crust, preheat oven to 350F.
2. Line muffin tins with 21 cupcake liners and lightly coat with non-stick cooking spray.
3. In a small bowl, combine oats, flour, butter, brown sugar, salt and cinnamon, mixing until well combined.
4. Press a heaping tablespoon in the bottoms of each cupcake liner and bake in preheated oven for 8 minutes.
5. Remove from oven and let cool.
Cheesecake Filling1. For the cheesecake filling, lower oven temperature to 325F.
2. Using an electric mixer, combine cream cheese and sugar.
3. Beat at medium speed until well combined.
4. Add eggs on low speed, one at a time, beating well after each addition.
5. Add cream, flour, lemon juice and vanilla mixing until smooth and creamy.
6. Fill each cup with the cheesecake mixture.
7. ake in preheated oven for 10 minutes, reduce heat to 275F and continue to bake 15 minutes more.
8. Remove from the oven and allow cupcakes to cool completely.
9. Refrigerate for at least an hour before serving.
10. To garnish, place a mini oatmeal cookie on top and drizzle caramel sauce over top of both.
Source and Credits
Courtesy of Food Network Canada Community
See more: Dessert, Bake, Eggs/Dairy