Cinnamon Raisin Cheesecake Puffs
1 cup raisins, plumped, divided (see directions)
1 pkg. (8 oz.) cream cheese, softened, divided
1/3 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
2 cans (8 oz. each) refrigerated crescent rolls
powdered sugar for dusting
2 ounces cream cheese, softened (from above)
1/4 cup sugar
1/2 teaspoon vanilla
2 to 3 teaspoons milk or cream
Place raisins in a bowl and cover with hot water. Let sit for about 15 minutes until plumped; drain and discard liquid.
Preheat oven to 350ºF. Lightly grease mini-muffin tins.
Place 6 ounces cream cheese (3/4 of the block), sugar, cinnamon, nutmeg, vanilla, egg, and half of raisins in food processor. Pulse until combined, but raisins are not completely liquefied. Pour into bowl and mix in
remaining whole raisins.
Work with canned rolls one at a time so dough stays cold as long as possible. Lightly dust work surface with powdered sugar. Remove dough from can and separate into 4 rectangles. For each rectangle, press the triangle seam firmly together and lightly flatten. Cut each rectangle into 6 pieces. You should have 24 squares per can of rolls. Place each square into individual mini-muffin slots in pan. (It's okay if corners hang over the top a little.) Spoon about 1 teaspoon of cream cheese mixture into each dough square. Repeat with second can of rolls.
Bake 10 to 12 minutes at 350ºF. until lightly browned. Cool to room temperature. Top with Glaze as follows.
Glaze: Mix 2 ounces cream cheese, sugar, and cream together until smooth. Spoon into a zip-top baggie, squeeze out the air, and seal the zipper. Snip off a tiny piece of one of the bottom corners of the bag. Squeezing glaze through the hole, pipe decorative swirl on each puff.
Serve at room temperature.