Select Print Page

print recipe header

Pecan Caramel Cheesecake Cookie Cups

NESTLÉ TOLL HOUSE
Prep:
10 mins
Cooking:
10 mins
Cooling:
0 min
Yields:
24 servings

Ingredients

Directions

PREHEAT oven to 325° F. Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.

BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.

BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.

BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Top each with caramel topping, pecans and morsels.

Nutritional Information

  • Serving Size
    1/24 servings of recipe
  • Calories
  • Calories from Fat

* Percent Daily Values are based on a 2000 calorie diet.

Learn more

% Daily Value *

  • Total Fat
  • Saturated Fat
  • Cholesterol
  • Sodium
  • Carbohydrates
  • Dietary Fiber
  • Sugars
  • Protein
  • Vitamin A
  • Vitamin C
  • Calcium
  • Iron