Ingredients
1
package (9.1 oz) refrigerated Pillsbury™ Shape™ Christmas Tree Sugar Cookie Dough (20 Count)
2
packages (8 oz each) cream cheese, softened
2/3
cup sugar
1/4
cup half-and-half
1
teaspoon vanilla
2
eggs
3/4
cup frozen (thawed) whipped topping (from 8-oz container)
Preparation
Heat oven to 350°F. Place paper baking cup in each of 10 regular-size muffin cups.
Place 1 unbaked cookie in each paper baking cup. Bake 11 to 12 minutes or until light golden brown.
Meanwhile, in large bowl, beat cream cheese, sugar, half-and-half and vanilla with electric mixer on medium speed, scraping bowl occasionally, until smooth and creamy. Add eggs; beat on medium speed 1 to 2 minutes or until well blended. Spoon heaping 1/4 cup filling on each of the cookie crusts. (Muffin cups will be full.)
Bake 21 to 24 minutes or until edges are set and centers are still slightly jiggly. Remove from oven to cooling rack; cool 30 minutes. Refrigerate about 1 hour or until well chilled.
Bake remaining 10 cookies as directed on package. Cool completely.
To serve, top each cheesecake with 1 tablespoon whipped topping and 1 cookie. Refrigerate leftovers.
