Cherry-Almond Cheesecake Cookie Cups |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Need a fairly quick dessert? This is the one! Dress up these cheesecake cookie cups using silver or gold foil liners for the holidays. Ingredients:
12 slices refrigerated chocolate chip cookie dough, 1/4 inch |
1 (8 ounce) package cream cheese, at room temp |
1/2 cup sweetened condensed milk |
1 large egg |
1 teaspoon almond extract |
1 (21 ounce) can cherry pie filling |
1/3 cup sliced blanched almond |
chocolate curls |
Directions:
1. Preheat oven to 325 degrees.
2. Line a 12 count muffin tin with cupcake liners.
3. Place 1 round of cookie dough in each lined cup.
4. Bake for 10 minutes.
5. Meanwhile beat cream cheese, sweetened condensed milk, egg and almond extract in a medum bowl until smooth.
6. Pour 3 T.
7. cream cheese mixture over each cookie in a cup.
8. Bake for an additional 15 minutes or until set.
9. Cool completely on a wire rack.
10. Top with cherry pie filling and sprinkle with blanched almonds.
11. Chill in the fridge for 1 hour.
12. Garnish with chocolate curls.
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