Pecan Caramel Cheesecake Cookie Cups

Yield: 24 servings
Community Recipe from


  • 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


  1. 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.

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

  3. 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.

  4. 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.
November 2012

This recipe is a personal recipe added by Toniahooper and has not been tested or endorsed by MyRecipes.

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