Gingerbread Cheesecake Bites
1 30 ounce-package Pillsbury Gingerbread Cookie Dough (refrigerated section) 4 ounces cream cheese (room temperature) 2 cups powdered sugar 1 teaspoon vanilla extract

Roll two teaspoons of cookie dough into a ball for each cookie. Place balls of dough into paper lined mini-cupcake/muffin pan. Make a well/indentation into each ball of dough with a flour-dipped mini rolling pin or the back of a measurement teaspoon.

Beat room temperature cream cheese with powdered sugar. Stir in vanilla. Place the filling into a piping bag or zip-lock bag; cut off the end/corner of the bag. Pipe one teaspoon of the filling into each cookie dough well/indentation.

Bake at 350° F for 9 minutes or until cookie tested with a tooth pick comes out almost clean. Yield: 4 dozen.