Quick and Easy Cherry Cheesecake Pie Bites

• Vegetarian

• Refrigerated

  • 2 Egg

• Baking & Spices

  • 1/2 tsp Almond extract
  • 1 can Cherry pie filling
  • 1 cup Powdered sugar
  • 1/4 cup Sugar
  • 1 Sugar

• Bread & Baked Goods

  • 2 packages Pie crusts, refrigerated

• Dairy

  • 1 Philadelphia 8-ounce philadelphia cream cheese brick

• Liquids

  • 2 tbsp Water

Found on willowbirdbaking.com

Description

Ingredients

• 2 packages (2-count) refrigerated pie crusts (4 crusts total)
• 1 (8-ounce) Philadelphia Cream Cheese Brick, softened
• 1/4 cup sugar
• 1 egg, room temperature
• 1 can cherry pie filling
• 1 egg, lightly beaten with 1 teaspoon water for egg wash
• Sugar for sprinkling
• 1 cup powdered sugar
• 2 tablespoons water
• 1/2 teaspoon almond extract

Directions

• Preheat the oven to 425 degrees F and line two baking sheets with parchment paper. Unroll the refrigerated pie crusts one at a time and use a 4 1/2-inch round cookie cutter to cut out as many circles as possible. (I got 5 circles from each crust, for a total of 20 circles.) Lay these out on your prepared baking sheets.
• In a large bowl, beat together Philadelphia Cream Cheese, sugar, and egg until smooth. Transfer this to a zip-top bag with the corner cut off. In the middle of each pie crust dough round, pipe about 1 tablespoon of cream cheese mixture. Spoon 1 or 2 cherries with sauce on top. Fold the pie dough over into an empanada shape, sealing together the edges with a fork. (Some of the filling will inevitably ooze out as you crimp, but don’t worry! They’ll still bake up super cute.) Poke a couple of small vents into each cherry pie bite with a fork, brush it with egg wash, and sprinkle it with sugar.
• Bake the bites for 14 to 15 minutes, or until deep golden brown. Remove to a cooling rack to cool. Whisk together the powdered sugar, water, and almond extract, and pour into a dip bowl. Serve the cooled bites and dip together.