Description
These Cherry Cheesecake Crescent Muffins are a delightful fusion of flaky pastry and creamy cheesecake filling, topped with a luscious cherry glaze. Each bite offers a perfect balance of sweetness and tartness, with a buttery texture that melts in your mouth.
Ingredients
Scale
- Crescent Dough: 2 cans (8 oz each) refrigerated crescent roll dough
- Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 egg yolk
- Cherry Topping:
- 1 cup cherry pie filling
- 1 tbsp cornstarch
- 1 tbsp water
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the softened cream cheese, sugar, vanilla extract, and egg yolk until smooth.
- Unroll the crescent dough and separate it into triangles.
- Place a spoonful of the cheesecake filling at the wide end of each triangle and roll it up tightly.
- Arrange the rolled muffins on a greased baking sheet, leaving space between each.
- Bake for 12-15 minutes or until golden brown and puffed up.
- While the muffins are baking, prepare the cherry topping by combining cherry pie filling, cornstarch, and water in a small saucepan over medium heat. Stir until thickened, about 3-5 minutes.
- Once the muffins are done, remove them from the oven and let them cool slightly before drizzling with the cherry topping.
Notes
- Make-ahead: You can prepare the cheesecake filling a day in advance and store it in the refrigerator.
- Storage: Store leftover muffins in an airtight container in the fridge for up to 3 days.
- Substitutions: Use blueberry or strawberry pie filling for a different flavor twist.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10 grams
- Sodium: 200 milligrams
- Fat: 8 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 24 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 30 milligrams
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