Gingerbread Cheesecake Cookie Stacks

  • Prep Time 30 min
  • Total Time 2 hr 45 min
  • Servings 8

Ingredients

Ingredients

Cheesecake Filling

2
packages (8 oz each) cream cheese
1
can (14 oz) sweetened condensed milk (not evaporated)
1
teaspoon vanilla

Cookies

1
pouch Betty Crocker™ gingerbread cookie mix
Butter, water and egg called for on cookie mix pouch

Directions

Directions

  • 1 In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in condensed milk a little at a time, scraping side of bowl as necessary. Beat in vanilla. Cover and refrigerate at least 2 hours.
  • 2 Make cookie dough as directed on pouch. On work surface, roll out dough. Using medium and small star-shaped cutters, cut out 24 medium stars and 8 small stars. Bake and cool as directed on pouch.
  • 3 Place spoonful of filling on medium star. Place another medium star on top, turning slightly so points are staggered between points of star below. Add another spoonful filling, followed by third medium star. Top with 1 more spoonful filling and 1 small star.
  • 4 Refrigerate or serve immediately.

Notes










Tips

Expert Tips

The cheesecake filling does better the longer it is refrigerated. Can be made the night before.

Sprinkle with powdered sugar for a festive touch.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
662.8
% Daily Value
Total Fat
39.4g
60%
Saturated Fat
18.8g
94%
Cholesterol
79.2mg
26%
Sodium
449.8mg
19%
Total Carbohydrate
70.3g
23%
Sugars
28.9g
Protein
10.1g
% Daily Value*:
Vitamin C
2.10%
2%
Calcium
22.30%
22%
Iron
8.90%
9%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.