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Oatmeal Cookie Cheesecake Cups

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  • Makes

    12

Ingredients

Oatmeal Cookie Crust

  • ¾ cup (180 ml) butter, room temperature
  • ½ cup (120 ml) brown sugar
  • ½ cup (120 ml) sugar
  • 1 tsp (5 ml) vanilla
  • 1 egg
  • 1 cup (240 ml) flour
  • ½ tsp (2.5 ml) baking soda
  • ½ tsp (2.5 ml) ground cinnamon
  • ½ tsp (2.5 ml) salt
  • 2 cups (480 ml) rolled oats

Cheesecake Filling

  • 24 oz. (680 g) cream cheese, softened
  • ½ cup (120 ml) sugar
  • 2 tsp (10 ml) vanilla extract
  • 2 eggs

Candied Hazelnuts

  • whole shelled hazelnuts
  • ½ cup (120 ml) water
  • 1 ½ cups (360 ml) sugar
  • 1/8 tsp (0.5 ml) salt

Directions

Oatmeal Cookie Crust

  1. To make the cookie cup, preheat oven to 350F (180C).
  2. Cream together butter, brown sugar, sugar and vanilla in a bowl.
  3. Add egg and mix.
  4. In a separate bowl, mix together flour, baking soda, ground cinnamon and salt.
  5. Add flour mixture to butter mixture and combine.
  6. Add oats and mix in.
  7. Fill a muffin tin with cupcake liners.
  8. Fill cupcake liners 1/3 full with cookie dough, pressing to flatten it out on the bottom of the liners.
  9. Bake for 12 minutes.
  10. Remove and let cool.

Cheesecake Filling

  1. To make the cheesecake filling, lower oven temperature to 325F (165C).
  2. Beat cream cheese in a bowl until smooth.
  3. Add sugar and beat until incorporated.
  4. Add vanilla and eggs and beat until mixed in.
  5. Spoon into oatmeal cookie cups.
  6. Bake for 20 minutes.
  7. Remove and let cool.

Candied Hazelnuts

  1. To make the caramelized hazelnuts, make a shallow piercing in each hazelnut on the side with a toothpick.
  2. Heat the water, sugar and salt in a saucepan until it turns amber.
  3. Take saucepan off the heat and add to an ice bath to stop the cooking.
  4. Dip each hazelnut in the caramel, letting the excess caramel drip off.
  5. Stick the ends of the toothpicks under a heavy weight or cutting board on the counter, allowing the caramel to drip below onto a cookie pan.
  6. Let cool.
  7. Once the caramel has hardened, break the caramel strand and turn the hazelnuts upright.
  8. Carefully remove from toothpicks.
  9. Use to top oatmeal cookie cheesecake cups.
  10. Share.
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