Tuesday, March 23, 2010

Cheesecake Cookie Cups

The other day after taking my pantry inventory, I found that I had several boxes of cream cheese and a can of sweetened condensed milk that were getting close to their use by dates. I also had some ready to bake cookie dough in my fridge that I needed to use but I didn't just want to make plain ol' cookies.

So I went digging around on some of my favorite baking sites and blogs and I ran across this recipe on Nestle's Very Best Baking website and decided that they would make a excellent treat for the family so I made them today along with a few alterations.

Cheesecake Cookie Cups

1 pkg. (16.5 oz.) Ready to bake chocolate chip cookie dough
2 pkgs. (8 oz. each) cream cheese, room temperature
1 can (14 oz.)sweetened condensed Milk, not evaporated
2 large eggs
2 teaspoons vanilla extract
1 can (21 oz.) cherry pie filling(optional)
or 1/2 bag chocolate chips, melted with 2 tbsp Crisco

Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.

BAKE at 325° for 12 to 15 minutes or until cookie has spread to edge of cup.

BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.

BAKE for additional 18 to 30 minutes or until set. Cool completely in pan on wire rack.

Top each with level tablespoon of pie filling or drizzle melted chocolate chips.

Refrigerate for 1 hour.

Baking Notes: I didn't have any pie filling but I had a 1/2 bag of special dark chocolate chips in my fridge. I poured the chips into a microwaveable bowl and added 2 tbsp Crisco and put the bowl in the microwave for 3 minutes or until the chips are totally melted. Once the chips are melted, I transferred them to a plastic bag and clipped the corner of the bag and drizzled the chocolate on top of the cheesecake cookie cups while they were cooling on the counter.

I am sure that you could make up a batch of chocolate chip cookie dough rather than using the ready to bake to dough and just put a 2-3 tbsp. dough in each muffin cup.

This recipe was easy to prepare although I did have to bake them longer than stated in the original recipe.  They will make an easy go to dessert for hubby to take to work or for those planned summertime potlucks!


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Amanda @ Serenity Now said...

Those look amazing!!! I love anything with chocolate in it. I'm stopping by from Jen's Tasty Tuesday party. Hope you'll come over for a visit. :)

Brenda said...

These look amazing!

MrsJenB said...

Ooooh! How delicious! I've seen these before - well, without the chocolate - and I always wondered how one would go about making them. Thanks for sharing!

I think I know what I'm making for Easter!

Melinda said...

Oh my! These look so delicious! Cookie dough and cream cheese! I've definitely bookmarked this one!

Sherrie said...

This recipe is better than the cheesecake made with the vanilla wafers. I am going to make this for another sweet dish for my Garden Club party next week. That is what I am using my dish today for as well. I linked up with Tuesdays at the Table, with my edible flowers and dirt. It is better than it sounds. This will go nicely with my dish. Thanks for sharing.

Debbie said...

Great idea to use the cookie dough that way. These look really good. I'm a follower BTW. We're on a little mini-vacation this week, but I hope you will plan to join me for Crock Pot Wednesday next week. Have a great week. Congrats on your 100th post.

Sherry said...

Wow! These look abslutely scrumptious!!