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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 9 |
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One for you, one for me, one for you, one for me..... Ingredients:
1 (15 ounce) package refrigerated chocolate chip cookie dough |
1 (8 ounce) package low-fat cream cheese, softened |
1/2 cup sweetened condensed milk |
1 large egg |
1 teaspoon vanilla extract |
Directions:
1. **Please note, I can't recall how much dough is in a tube, I just guessed for now**.
2. Preheat oven to 325°F Line muffin tin with 12 liners.
3. In each liner place 1 tsp cookie dough. Bake 10 minutes or until cookie has spread to edges of liner.
4. While those are baking, beat cream cheese, sweetened condensed milk, egg and vanilla in a medium mixing bowl until smooth (little lumps are fine!).
5. Pour 2-3 tablespoons cream cheese mix over each baked cookie.
6. Bake another 15-18 minutes or until set.
7. Cool completely in pan on a wire rack; refridgerate 1 hour before serving.
8. Top with your favourite cheesescake flavour. Strawberry jam or butterscotch syrup are the usual favourites at my house!
9. *Note: If you prefer, you can whip up your own cookie dough for this recipe or try a different flavour dough!
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