"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Cheesecake Cookie Cups, by Emily Smith, is from Only the Best Volume II,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pkg. "break and bake" chocolate chip cookie dough 2 pkgs. cream cheese 1 can sweetened condensed milk 2 large eggs 2 tsps. vanilla extract 1 can cherry pie filling (optional)
1. Preheat oven to 325º. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup. 2. Bake for 10-12 minutes or until cookie has spread to edge of cup. 3. Beat cream cheese, sweetened condensed milk, eggs, and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons of cream cheese mixture over each cookie in cup. 4. Bake for additional 15-18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling or desired topping. Refrigerate for 1 hour.
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