A couple of weeks ago I participated in a twitter discussion that was held by Share Our Strength (#sosfood), an organization dedicated to ending childhood hunger in America, with some really remarkable food bloggers, that were all agreeing on doing more for the holidays and for those who cannot afford to do for themselves.  We all knew that we wanted to contribute to something meaningful and special.  That’s when a fellow food blogger, Jennifer Perillo of “In Jennie’s Kitchen” decided to host a “12 Days Of Sharing” benefiting Share Our Strength’s Organization.

I am so proud to say that when I saw this I knew I had to participate and share some delicious yummy Christmas baking goodies. These creamy crunchy Chocolate Chip Cheesecake Cookie Cups hit the spot perfectly.  I hope you enjoy my contribiution for the “12 Days of Sharing,” as much my loved ones did.

*If you would like to donate to Share Our Strength, just click on the badge beside.  By donating you will be entered in a giveaway of to win some yummy prizes!

Chocolate Chip Cheesecake Cookie Cups with Crushed Candy Canes

{Click here for Step-by-Step Photos for this recipe}

2 sticks of butter

3/4 cup brown sugar

3/4 cup granulated sugar

1 teaspoon vanilla

2 large eggs

3/4 teaspoon baking soda

1 teaspoon salt

INGREDIENTS FOR CHEESECAKE TOP LAYER

2 packages (8 ounces) of cream cheese

1 can of sweetened condensed milk

2 large eggs

2 teaspoons of vanilla extract

mini chocolate chips

candy cane sticks, crushed

INGREDIENTS FOR WHIPPED CREAM

2 cups of heavy cream

1/4 cup confectioners sugar

ADDITIONAL ITEMS

crushed candy canes

mini chocolate chips

DIRECTIONS

First make the chocolate chip cookie batter.  Beat 2 1/2 sticks of butter, 3/4 cup of dark brown sugar, and 3/4 cup of granulated sugar until fluffy.  Then beat in 1 teaspoon vanilla and 2 large eggs.  Whisk 2 1/2 cups of flour, 3/4 teaspoon baking soda, and 1 teaspoon salt.  Stir into a butter mixture.  Add 2 cups of semi-sweet chocolate chips and chill for 30 minutes or freeze.  I used a loaf I had in the freezer a few days ago.

Preheat Oven to 325 degrees F. Paper-line 24 muffin cups.  Chop the cookie dough and place in each muffin cup.

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

In a medium-sized bowl beat cream cheese, sweetened condensed milk, eggs, and vanilla extract until smooth.  Spoon 3 tablespoons of cream cheese mixture over each cookie in cup.

Bake for additional 15 minutes or until cream cheese sets.  Cool completely on wired rack and then place in the fridge to cool for at least an hour.

While the cheesecake cups cool make the whipped cream.  Whisk heavy cream until soft peaks form.  Add confectioners sugar and whisk until combined.  Cover tightly and refrigerate.

Once the cheesecake cups are cooled, place a dollop of whipped cream on top and sprinkle mini chocolate chips.  Add crushed candy cane on top as well.

Now your ready for the holidays!

Enjoy!!!