Finally we've come to the end of the feast. Dish #7. No meal can't be complete with the dessert. A family friend had given us a pumpkin pie the day before, so that scratched out my idea for a pecan pie tart. I was pretty bummed about that as I love pecan pie on Thanksgiving. Oh, well. I'll just have to make it on Christmas.
That meant I went for the backup plan. Cheesecake. Rather than making a whole cake-sized round, I decided on individual portions.I remember seeing something about combining cookies and cheesecake somewhere. I wrote the idea down on a piece of post it, but I can't remember where I had seen it from.
Rather than making a graham cracker base for these, I chose some premade sugar cookie dough instead. You can use you favorite choice of cookie. The precut style works best as you don't need to measure anything. Just place the dough in the cupcake liner and bake. While that did its thing in the oven, I made the cream cheese filling. I went the traditional route. I brought out the cookies from the oven and let it cool before topping it with the filling. I also made a small dip in cookie while it cooled to give it a cup shape. Baked it once more, then in the fridge it went.
When I was ready to serve, I topped it with some of the cranberry sauce. So good, so delicious. You just can't have one.
Cheesecake Cookie Cups
12 cookie dough pieces - your choice
8 oz cream cheese
4 Tbsp condensed milk
1 tsp vanilla extract
12 cupcake/muffin liners
Preheat your oven 350˚F
Place a piece of cookie dough in each cupcake liner and bake for 10-15 minutes.
While the cookies bake, combine the cream cheese, condensed milk, egg, vanilla extract.
When the cookies are done. let them cook and slightly press the cookie with your thumb or round end of a measuring spoon making a small dip shape. Spoon the filling over each and bake for another 15 minutes.
Let it cool completely then place in the fridge for at least an hour. This may be done in advance.