Cherry-Almond Cheesecake Cookie Cups - cooking recipe

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

Preparation

Preheat oven to 325 degrees.
Line a 12 count muffin tin with cupcake liners.
Place 1 round of cookie dough in each lined cup.
Bake for 10 minutes.
Meanwhile beat cream cheese, sweetened condensed milk, egg and almond extract in a medum bowl until smooth.
Pour 3 T.
cream cheese mixture over each cookie in a cup.
Bake for an additional 15 minutes or until set.
Cool completely on a wire rack.
Top with cherry pie filling and sprinkle with blanched almonds.
Chill in the fridge for 1 hour.
Garnish with chocolate curls.