Cheesecake Crowns

1. 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. 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. 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. 4

   Bake at 400u00b0 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. 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.

No additional tips available.