Gingerbread Cheesecake Bites
1 30 oz package Pillsbury Gingerbread Cookie Dough (refrigerated section) * I couldn't find it so I used the Betty Crocker mix)
4 oz cream cheese
2 cups powdered sugar
1 teaspoon vanilla
*Set oven to 350
*Place paper liners in mini muffin pan.
*Roll 2 teaspoons of Gingerbread Dough into balls and place them into a mini muffin pan .
*Make a well or indentation in each ball to fill the cookies. I used my knuckle.
* Beat cream cheese, powdered sugar and vanilla to create the cream cheese filling.
*Place filling into a piping bag **I used a ziplock bag and snipped an corner off.
*Fill each with a teaspoon or so of cheesecake mixture.**Do not over fill the dough, when the cookie bakes it will rise.
*Bake at 350 degrees for 9 minutes, or until the cookie part comes out with a nearly clean toothpick, they will continue to bake a bit when the pan is out of the oven cooling down.
**option: I sprinkled cinnamon over the tops just as they came out of the oven. YUM!
There ya go! They are really good! Enjoy!