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Pecan Caramel Cheesecake Cookie Cups


These little gems taste as good as they look! Muffin tins are used to bake these scrumptious cheesecake cookies with pecans and caramel. Yum!

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Rate this recipe 4.1/5 (61 Votes)
Pecan Caramel Cheesecake Cookie Cups 1 Picture


  • 1 package Nestle Toll House Ultimates Refedgerated Pecan Turtle Delight Cookie Dough
  • 2 packages (8 ounces) cream cheese
  • 1 can (14 ounces) Sweetened Condensed Milk
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/3 cup caramel ice cream topping
  • 1/2 cup pecans, chopped
  • 2 tablespoons Semi Sweet chocolate mini morsels



Step 1

Preheat oven to 325*. Paper line 24 muffin cups.

Cut each square of dough in half. Place one piece of dough into each muffin cup.

Bake for 10-12 minutes or until cookie has spread to edge of cup.

Beat cream cheese, sweetened condensed milk, eggs and vanilla in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.

Bake for additional 15-18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Top with caramel topping, pecans and morsels.

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