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Mini Chocolate Cookie Cheesecakes Recipe

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This recipe for Mini Chocolate Cookie Cheesecakes is from The Hamamoto Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350ºF. 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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