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)