Pecan Caramel Cheesecake Cookie Cups
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- 1 package(s) refrigerated pecan turtle delight cookie dough
- 2 package(s) cream cheese softened
- 1 can(s) sweetend condensed milk
- 2 large eggs
- 2 teaspoon(s) vanilla extract
- 1/3 cup(s) caramel ice cream topping
- 1/2 cup(s) chopped pecans
- 2 tablespoon(s) semi-sweet chocolate morsels
- Preheat oven to 325. Paper-line 24 muffin tin cups. Cut each square of dough in half. Place one half of dough in each muffin cup.
- Bake for 10-12 min. 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 an additional 15-18 min. or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Top each with caramel topping, pecans and morsels.
This recipe is a personal recipe added by Toniahooper and has not been tested or endorsed by MyRecipes.
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Pecan Caramel Cheesecake Cookie Cups Recipe at a Glance
- COURSE: Cupcakes