Pecan Caramel Cheesecake Cookie Cups

By á-18433

These little gems taste as good as they look! Muffin tins are used to bake these scrumptious cheesecake cookies with pecans and caramel. Yum!

Ingredients

• 1 package Nestle Toll House Ultimates Refedgerated Pecan Turtle Delight Cookie Dough
• 2 packages (8 ounces) cream cheese
• 1 can (14 ounces) Sweetened Condensed Milk
• 2 eggs
• 2 teaspoons vanilla
• 1/3 cup caramel ice cream topping
• 1/2 cup pecans, chopped
• 2 tablespoons Semi Sweet chocolate mini morsels

Preparation

Step 1

Preheat oven to 325*. Paper line 24 muffin cups.

Cut each square of dough in half. Place one piece of dough into each muffin cup.

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

Beat cream cheese, sweetened condensed milk, eggs and vanilla in medium bowl until smooth. Spoon 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. Refrigerate for 1 hour. Top with caramel topping, pecans and morsels.