Cherry Crescent Cheesecake Cups
|Cream cheese||6 Ounce, softened (2 Packages, 3 Ounce Each)|
|Powdered sugar||1 Cup (16 tbs)|
|Chopped nuts||1⁄4 Cup (4 tbs)|
|Almond extract||1 Teaspoon|
|Refrigerated quick crescent dinner rolls||8 Ounce (Pillsbury)|
|Canned prepared cherry pie filling||10 1⁄2 Ounce (1 Cup, 1/2 Of 21 Ounce Can)|
|Lemon juice/Kirsch||2 Tablespoon|
Preheat oven to 350Â°F Grease eight muffin cups.
In large bowl, combine cream cheese and egg until smooth.
Stir in powdered sugar, nuts and extract; mix well.
Unroll crescent dough into four 6x4 inch rectangles.
Firmly press perforations to seal.
Pat out each to 10x5 inch rectangle.
Cut into eight 5-inch squares.
Place scant 1/4 cup cream cheese mixture in center of each square.
Bring four corners of square to center.
Place filled squares, sealed side up, in greased muffin cups.
Bake 18 to 22 minutes until golden brown.
Immediately remove from pan.
In small saucepan, combine pie filling, lemon juice and butter.
Cook over low heat until butter melts and mixture boils.
Serve over warm cheesecake cups.