INGREDIENTS
- 1 1/2 cups NESTLÉ TOLL HOUSE Refrigerated Chocolate Chip Cookie, Gingerbread or Peanut Butter Cookie Tub Dough
- BASE BATTER FOR EACH VARIETY:
- 2 pkgs. (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
- ADDITIONAL INGREDIENTS FOR::
- DOUBLE CHOCOLATE CHIP MINI CHEESECAKES:
- 3/4 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Mini Morsels, divided
- GINGERBREAD PUMPKIN MINI CHEESECAKES:
- 1 cup LIBBY'S 100% Pure Pumpkin
- 1 1/2 teaspoons pumpkin pie spice
- 4 baked NESTLÉ TOLL HOUSE Refrigerated Gingerbread Cookie Tub Dough for garnish, cooled and finely crushed
- PEANUT BUTTER & CHOCOLATE MINI CHEESECAKES:
- 1 cup smooth peanut butter
- 8 tablespoons (1/2 cup) heavy whipping cream,divided
- 2/3 cup NESTLÉ TOLL HOUSE Milk Chocolate Morsels
INSTRUCTIONS
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; beat well.
FOR DOUBLE CHOCOLATE CHIP MINI CHEESECAKES :
STIR 1/2 cup mini morsels into base batter. Spoon 2 heaping measuring tablespoons of batter over each cookie in cup.
BAKE for 13 to 15 minutes or until just set but not browned. 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.
FOR GINGERBREAD PUMPKIN MINI CHEESECAKES:
BEATpumpkin and pumpkin pie spice into base batter until smooth. Spoon 2 heaping measuring tablespoons of batter over cookie in cup.
BAKE for 16 to 18 minutes or until just set but not browned. Cool completely in pans on wire rack. Refrigerate for 1 hour. Top each cheesecake with cookie crumbs before serving.
FOR PEANUT BUTTER & CHOCOLATE MINI CHEESECAKES:
BEAT peanut butter and 5 tablespoons cream into base batter. Spoon heaping 2 measuring tablespoons of batter over each cookie in cup.
BAKE for 15 to 18 minutes or until just set but not browned. Cool completely in pans on wire rack.
MICROWAVE remaining 3 tablespoons cream in 1-cup glass measure on HIGH (100%) power for 25 seconds or until boiling. Add morsels; let sit for 1 minute. Stir until smooth. Spoon 1 measuring teaspoon of ganache in center of each cheesecake. Refrigerate for 1 hour.
NOTES:
• Peanut Butter & Chocolate Mini Cheesecakes can be topped with NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels instead of the ganache. When cheesecakes come out of the oven, top each cheesecake with 8 to 10 morsels. Morsels will soften but will retain shape.
• 1 pkg. (16.5 oz.) Refrigerated Chocolate Chip Cookie Bar Dough can be substituted for tub dough.
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; beat well.
FOR DOUBLE CHOCOLATE CHIP MINI CHEESECAKES :
STIR 1/2 cup mini morsels into base batter. Spoon 2 heaping measuring tablespoons of batter over each cookie in cup.
BAKE for 13 to 15 minutes or until just set but not browned. 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.
FOR GINGERBREAD PUMPKIN MINI CHEESECAKES:
BEATpumpkin and pumpkin pie spice into base batter until smooth. Spoon 2 heaping measuring tablespoons of batter over cookie in cup.
BAKE for 16 to 18 minutes or until just set but not browned. Cool completely in pans on wire rack. Refrigerate for 1 hour. Top each cheesecake with cookie crumbs before serving.
FOR PEANUT BUTTER & CHOCOLATE MINI CHEESECAKES:
BEAT peanut butter and 5 tablespoons cream into base batter. Spoon heaping 2 measuring tablespoons of batter over each cookie in cup.
BAKE for 15 to 18 minutes or until just set but not browned. Cool completely in pans on wire rack.
MICROWAVE remaining 3 tablespoons cream in 1-cup glass measure on HIGH (100%) power for 25 seconds or until boiling. Add morsels; let sit for 1 minute. Stir until smooth. Spoon 1 measuring teaspoon of ganache in center of each cheesecake. Refrigerate for 1 hour.
NOTES:
• Peanut Butter & Chocolate Mini Cheesecakes can be topped with NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels instead of the ganache. When cheesecakes come out of the oven, top each cheesecake with 8 to 10 morsels. Morsels will soften but will retain shape.
• 1 pkg. (16.5 oz.) Refrigerated Chocolate Chip Cookie Bar Dough can be substituted for tub dough.
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