Cheesecake Crowns

Name: Cheesecake Crowns
Ingredients: 2 packages (17.3 ounces each) frozen puff pastry, thawed; 1/2 cup all-purpose flour; 1/2 cup finely chopped pecans; 1/4 cup packed brown sugar; 1/2 teaspoon ground cinnamon; 1/4 cup cold butter; 3 packages (8 ounces each) cream cheese, softened; 1 cup sugar; 3 eggs, lightly beaten; 6 teaspoons vanilla extract; 1/4 cup confectioners' sugar; 1-1/2 to 2 teaspoons water; Fresh raspberries, blackberries and sliced fresh strawberries, optional

13 ingredients

5 steps

Ingredients

2 packages (17.3 ounces each) frozen puff pastry, thawed
1/2 cup all-purpose flour
1/2 cup finely chopped pecans
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup cold butter
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 eggs, lightly beaten
6 teaspoons vanilla extract
1/4 cup confectioners' sugar
1-1/2 to 2 teaspoons water
Fresh raspberries, blackberries and sliced fresh strawberries, optional

Directions

1

Thaw three puff pastry sheets (save remaining sheet for another use). Unfold pastry; cut each into four squares. Gently press squares into greased jumbo muffin cups, pulling corners up and out of cups; press corners down onto muffin pan.
2

In a small bowl, combine the flour, pecans, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle 1 heaping tablespoonful into each muffin cup.
3

In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs on low speed just until combined. Stir in vanilla. Spoon into pastry cups.
4

Bake at 400° for 20-25 minutes or until filling is almost set and pastry is golden brown. Cool completely on wire racks. Refrigerate, uncovered, for 1 hour or until set.
5

For glaze, in a small bowl, combine confectioners' sugar and enough water to achieve a drizzling consistency. Garnish crowns with fresh berries if desired; drizzle with glaze. Refrigerate leftovers.