Pecan Caramel Cheesecake Cookie Cups
- Level: Easy
- Yield: 24 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 242
- Total Fat
- 14
- Saturated Fat
- 7
- Carbohydrates
- 25
- Dietary Fiber
- 1
- Sugar
- 17
- Protein
- 4
- Cholesterol
- 43
- Sodium
- 173
- Total: 1 hr 45 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 25 min
Ingredients
2 large eggs
2 teaspoons vanilla extract
1/3 cup caramel ice cream topping
1 package (16 ounces) NESTLÉ® TOLL HOUSE® Ultimates™ Refrigerated Pecan Turtle Delight Cookie Dough
2 packages (8 ounces each) cream cheese, at room temperature
1 can (14 ounces) NESTLÉ® CARNATION® Sweetened Condensed Milk
1/2 cup chopped pecans
2 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
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. Top each with caramel topping, pecans and morsels.