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Cherry Crescent Cheesecake Cups

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Recipe

 

Yield

8 servings

Prep

20 min

Cook

25 min

Ready

45 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
8 ounces cream cheese
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1 each eggs
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1 cup powdered sugar
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¼ cup almonds
chopped
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1 teaspoon almond extract
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1 can crescent roll dough
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topping
1 cup cherry pie filling
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2 tablespoons amaretto liqueur
or cherry brandy
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1 tablespoon margarine
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Ingredients

Amount Measure Ingredient Features
231.2 ml/g cream cheese
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1 each eggs
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237 ml powdered sugar
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59 ml almonds
chopped
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5 ml almond extract
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1 can crescent roll dough
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topping
237 ml cherry pie filling
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3E+1 ml amaretto liqueur
or cherry brandy
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15 ml margarine
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Directions

Heat oven to 350℉ (180℃).

Grease 8 muffin cups.

In medium bowl, combine cream cheese and egg until smooth.

Add powdered sugar, almondds and extract; mix well.

Separate dough into 4 rectangles; firmly press perforation to seal.

Press or roll each rectangle into an 8x4-inch rectangle.

Cut each in half crosswise to form 8 squares.

Press each square into bottom of prepared muffin cup, leaving corners of each square extended over sides of cup.

Place about ¼ cup cream cheese mixture in center of each square.

Bring 4 corners of each square together in center of cup and firmly press points together to seal.

Bake at 350℉ (180℃) F for 18 to 23 minutes or until golden brown.

Immediately remove from muffin cups.

In small saucepan, combine topping ingredients; cook over low heat until bubbly and margarine melts.

Serve over warm desserts.

Refrigerate leftovers.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 20154% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 113mg 5%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 0%
Sugars g
Protein 6g
Vitamin A 10% Vitamin C 0%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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