Cherry Crescent Cheesecake Cups
Yield
8 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
|
|
| 1 | each |
eggs
|
|
| 1 | cup |
powdered sugar
|
|
| ¼ | cup |
almonds
chopped |
*
|
| 1 | teaspoon |
almond extract
|
*
|
| 1 | can |
crescent roll dough
|
*
|
| topping | |||
| 1 | cup |
cherry pie filling
|
*
|
| 2 | tablespoons |
amaretto liqueur
or cherry brandy |
|
| 1 | tablespoon |
margarine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
powdered sugar
|
|
| 59 | ml |
almonds
chopped |
*
|
| 5 | ml |
almond extract
|
*
|
| 1 | can |
crescent roll dough
|
*
|
| topping | |||
| 237 | ml |
cherry pie filling
|
*
|
| 3E+1 | ml |
amaretto liqueur
or cherry brandy |
|
| 15 | ml |
margarine
|
|
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.
