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Snickerdoodle Cheesecake Cups
Nb persons: 0
Yield: 48-50 cups
Preparation time: 20 minutes
Total time:
Source:
| Cook Time: 10 minutes A soft snickerdoodle cup holds and no-bake cheesecake filling! Ingredients For the Cookie Dough | |
| 1 1/2 cups | granulated sugar |
| 1/2 cup | unsalted butter, softened |
| 1/2 cup | shortening |
| 2 | eggs |
| 2 3/4 cup | all-purpose flour |
| 2 teaspoons | cream of tartar |
| 1 teaspoon | baking soda |
| 1/2 teaspoon | ground nutmeg |
| 1/4 teaspoon | ground ginger |
| 1 tablespoon | cinnamon |
| 1/2 teaspoon | salt |
| For the Cheesecake Filling: | |
| 2 (8 ounce) packages | cream cheese, softened |
| 1 (14 ounce) can | sweetened condensed milk |
| 1/4 cup | key lime juice |
| 1 teaspoon | vanilla extract |
Extras:
shortening for greasing pan
caramel sauce for drizzling
Instructions
In a large mixing bowl, combine the sugar, butter, shortening, and eggs. Beat at medium speed until light and fluffy. Add flour, cream of tartar, baking soda, nutmeg, ginger, cinnamon, and salt. Beat at low speed until soft dough forms. Cover with plastic wrap and chill for 2 hours.
Heat oven to 350 degrees.
Lightly grease the mini muffin pan and then scoop small amounts of dough into the pan. Each hole should be 3/4 of the way full. Gently press the dough down to flatten the tops.
Bake for 10-12 minutes, or until lightly golden and risen. Remove pan from oven and immediately press down the centers of each cookie to form a "cup". I use the handle of my cookie stamp but this can be done with many objects.
Allow the cups to cool in the pan for 5 minutes, then remove to a cooling rack. Repeat until all the dough is used.
Allow the cups to cool completely while you make the cheesecake filling.
In a medium bowl, beat together all of the cheesecake ingredients until light and fluffy.
When the cups are completely cool, fill with cheesecake filling and smooth out the top. Place them on a platter or in tupperware, cover and chill for several hours or overnight.
Optional: Drizzle with caramel sauce before serving.
Recipe uploaded with Shop'NCook for iPhone.
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