Here's the twist...an oat crumble crust.
Crazy, I know! Quite the risk taker, huh?
This oat crumble recipe has topped many a pie and fruit crisp in my kitchen. And, most recently, has become a favorite crust as well.
The baking and enjoyment of the aforementioned oat crusted cheesecake bites will in no way be conceived as an attempt to abandon the delicious combination of cheesecake and traditional graham cracker crust.
Blueberry Cheesecake Cups
*The following recipe is for standard size cupcakes, minis require half the baking time.
Oat Crumble Crust
2/3 cup packed brown sugar
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 tsp ground cinnamon
6 tbsp butter
Stir together brown sugar, oats, flour, and cinnamon. Using fork, cut in butter. Mix until crumbly consistency.
Graham Cracker Crust
1 1/4 cup graham cracker crumbs
1/4 cup white sugar (ever try it with brown...mmm)
5 tbsp butter
Mix graham cracker and sugar. Melt butter and mix with crumbs.
3 packages (8 oz) cream cheese
1 1/2 cup sugar
1 1/2 tsp vanilla
1 cup sour cream
fruit topping or fresh fruit
Preheat oven to 325 degrees. Prepare pie crust of choice.
Cream the cream cheese. Incorporate eggs one at a time. Slowly add vanilla and 1 cup of sugar. Beat until creamy, scraping sides of bowl regularly.
Press crust of choice in to bottom of each cupcake liner. Fill liners with cheesecake mixture (approx 3/4 full). Bake at 325 degrees for approximately 45 minutes.
Mix sour cream with remaining 1/2 cup of sugar. Remove cupcakes from oven with 5 mins of baking time remaining, add 1 heaping tsp of sour cream mixture to top of each and return to oven for the last 5 mins. Cool completely. Add fruit topping. Makes approximately 24.