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Mini Chocolate Cookie Cheesecakes Recipe

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This recipe for Mini Chocolate Cookie Cheesecakes, by , is from The Hamamoto Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Hamamoto
Added: Wednesday, February 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
16 Reynolds Foil Baking Cups (2 1/2-inch)
2 pkgs (4.9 oz each) Pepperidge Farm Mini Milano Distincive Cookies
2 pkgs (8 oz each) cream cheese, softened
1/2 c. sugar
2 eggs
1/2 teaspoon vanilla extract

Directions:
Directions:
heat oven to 350F. put foil baking cups into 16 (2 1/2-inch) muffin-pan cups or on a baking sheet. plce 2 cookies in the bottom of each cup and set aside. cut the remaning cookies in half. beat the cream cheese, sugar, eggs and vanilla in a medium bowl with an electric mixer on medium speed until smooth. spoon the cheese mixture into the baking cups filling each cup 3/4 full. insert 2 cookie halves, with the cut ends down, into the cheese mixture of each cup. bake for 20 minutes or until the centers are set. cool the cheesecakes on a wire rack for one hour, refrigerate the cheesecakes for at least 2 hours before serving

Number Of Servings:
Number Of Servings:
16

 

 

 

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