Cheesecake Cookie Cups
Preparation: 15 min
Cooking: 25 min
Cooling Time: 1 hr. refrigerating
Yields: 24 servings
1 pkg. (16.5 oz) Nestle Toll House Refrigerated Chocolate Cookie Bar Dough
2 pkgs. (8 oz each) cream cheese, room temperature
1 can (14 oz) Sweetened Condensed Milk
2 large eggs
2 teaspoons vanilla extract
1 can (21 oz) cherry pie filling (optional)
PREHEAT oven to 325 degrees. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup. BAKE 10-12 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 15-18 minutes or until set. Cool completely in pan on wire rack. (Optional: Top each cupcake with level tablespoon of pie filling.) Refrigerate for 1 hour.
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