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    Cherry Crescent Cheesecake Cups


    Source of Recipe


    www.ichef.com

    List of Ingredients




    8 ounces cream cheese
    1 egg
    1 cup powdered sugar
    1/4 cup chopped almonds
    1 teaspoon almond extract
    1 can refrigerated crescent rolls

    TOPPING:
    1 can cherry pie filling
    2 tablespoons amaretto or cherry brandy
    1 tablespoon margarine

    Recipe



    Heat oven to 350¼F. Grease 8 muffin cups. In medium bowl, combine cream cheese and egg until smooth. Add powdered sugar, almonds 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 1/4 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 350¼F 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. Makes 8 servings.

 

 

 

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