Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 1/2 cup flour
- 1 cup sugar-divided
- 1/2 cup finely chopped nuts (I used pecans)
- 1/2 cup flaked coconut
- 4 Tablespoons butter
- 1- 21 oz can cherry pie filling
- 1- 8 oz package cream cheese (I used fat free)
- 2 eggs
- 1 teaspoon almond extract (I used a little more because I love the taste of almond!)
Details
Preparation
Step 1
Combine the flour, nuts, coconut, butter and 1/2 cup sugar until crumbly. Press 2/3 of the crumbs divided into bottom of 12 lined cupcake pan. Beat cream cheese, eggs, almond extract and remaining 1/2 cup sugar together until smooth. Divide evenly over the crusts. Bake at 350 degrees F. for about 20 minutes or until toothpick inserted in the middle comes out clean. Remove from oven and spoon cherry pie filling on top of each cup. Sprinkle with remaining crumb topping. Bake an additional 10-12 minutes or until crumb topping is golden brown. Cool on wire rack.
Can serve with whipped cream. Enjoy!
12 servings
Review this recipe