Cheesecake Cupcakes

Getting ready for Thanksgiving can take a while and we usually try to get a head start by making anything that can be frozen ahead of time. Today's it's Cheesecake cupcakes.

This originally started by me doing what I usually do and making way too much of whatever I'm cooking (to be sure I "have enough.) The wine isn't necessary, but it's good for you! This is a pretty good (and reasonably priced) Haywood 2003 Vintner's Select Cabernet Sauvignon.

Ingredients
12 pieces of ready-to-bake Chocolate Chip Cookie Dough
1 8-ounce package cream cheese, softened
1/2 cup Sweetened Condensed Milk
1 large egg
1 teaspoon vanilla extract

Directions

1. Preheat oven to 325°F (160°C). Paper-line 12 muffin cups.
2. Place one piece of cookie dough in each muffin cup.
3. Bake for 10 to 12 minutes, or until cookie has spread to edge of cup.
4. Beat cream cheese, sweetened condensed milk, egg and vanilla extract in a medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
5. Bake for additional 15 to 18 minutes, or until set. Cool completely in pan on wire rack.
   
6. Top with anything. In the past we've used white chocolate, strawberry or apricot jam, crushed pineapple and whipped topping.
7. Refrigerate for 1 hour.