Double Chocolate Chip Mini Cheesecakes

Submitted by: Wendy Brandibur

Prep: 20 mins

Cooking: 23 mins

Level:Intermediate

Cooling: 60 mins

Yields:24 servings

Ingredients:

1 1/2 cups NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Tub Dough or 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough

2 packages (8 oz. each) cream cheese, at room temperature

3/4 cup granulated sugar

2 tablespoons all-purpose flour

2 large eggs

1 teaspoon vanilla extract

3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided

Directions:

Preheat oven to 325° F. Paper-line 24 muffin cups. Place 1 level tablespoon of cookie dough (1 square if using bar dough) into each muffin cup.

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

Beat cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and vanilla extract; mix well. Stir 1/2 cup morsels into batter. Spoon 2 heaping measuring tablespoons of batter over each cookie in cup.

Bake for additional 13 to 15 minutes or until just set but not browned. Remove from oven to wire rack. Cool completely in pans on wire rack. Refrigerate for 1 hour.

Melt remaining 1/4 cup mini morsels in small, heavy-duty plastic bag on HIGH (100%) power for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle lightly over each cheesecake just before serving.

Source by: verybestbaking.com

Advertisements

Feedback is greatly appreciated!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s