Chocolate Pecan Cheesecake Cookie Cups
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- Level: Easy
- Total: 1 hr 45 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 25 min
- Yield: 24 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 232
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 4 g
- Cholesterol
- 43 mg
- Sodium
- 157 mg
- Level: Easy
- Total: 1 hr 45 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 25 min
- Yield: 24 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 232
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 4 g
- Cholesterol
- 43 mg
- Sodium
- 157 mg
Ingredients
Directions
- PREHEAT oven to 325 degrees F. Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.
- BAKE for 10 to 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. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
- BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Place pecan in center of each cheesecake.
- PLACE morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over each cheesecake.
