1 PKG (16 oz) NESTLE TOLL HOUSE COOKIE DOUGH BAR-chocolate chip * 2 PKG (8 oz each) Cream cheese, room temperature * 1 can (14 oz) NESTLE CARNATION sweetened condensed milk * 2 large eggs * 2 teaspoons vanilla extract * 1 can (21 oz) cherry pie filling.........................................................................
PREHEAT oven to 325 degrees. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup. BAKE 10-12 minutes till cookie has spread to edge of cup.
BEAT cream cheese, sweetened condensed milk, eggs, and vanilla extract in medium bowl till smooth. POUR about 3 tablespoons cream cheese over each cookie in cup.
BAKE: for additional 15-18 minutes or till set.
Cool completely in pan or wire rack. Top each cupcake with one level tablespoon of cherry pie filling!
ENJOY.
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I do not eat cheesecake. A few years ago, I discovered this recipe, and fell in love with the process and taste of the tiny cakes........ then, I misplaced the recipe....until last week! Please enjoy this recipe and tweak it to your liking.
Love you. Me
1 comment:
these look divine. and your talks of France make me long for a visit to Europe (Especially amidst this busy school season!!). Love from Pennsylvania!
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