Wednesday, July 20, 2011

Cheesecake Cookie Cups

1 pkg. (16.5 oz) Refrigerated chocolate chip 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

Step 1--Preheat oven to 325 degrees.  Paper-line 24 muffin cups.  Place one piece of the cookie dough in each muffin cup.

Step 2--Bake for 10-12 minutes or until cookie has spread to edge of cup.

Step 3--In a medium bowl beat cream cheese, sweetened condensed milk, eggs, and vanilla extract until smooth.  Pour about 3 Tablespoons cream cheese mixture over each cookie in cup.

Step 4--bake fir additional 15-18 minutes or until set.  Cool completely in pan on wire rack.  Top each with level Tablespoon of pie filling.  Refrigerate for 1 hour.  Serve.

Makes 24 servings.  (6 points each for Weight Watchers)

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