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Cherry Cheesecake Crescent Muffins

These delightful muffins combine buttery crescent pastry with a creamy cheesecake filling and a sweet cherry topping, perfect for brunch or dessert.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 16 muffins
Course: Brunch, Dessert
Cuisine: American, Baking
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 2 cans refrigerated crescent roll dough (8 oz each)
  • 8 oz cream cheese, softened Ensure it's at room temperature for easier blending.
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract For added flavor.
  • 1 large egg yolk
For the Cherry Topping
  • 1 cup cherry pie filling
  • 1 tbsp cornstarch To thicken the cherry filling.
  • 1 tbsp water

Method
 

Preparation
  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. In a mixing bowl, blend softened cream cheese, granulated sugar, vanilla extract, and egg yolk until smooth.
  3. Unroll the crescent dough and separate it into triangles.
  4. Place a spoonful of the cheesecake filling at the wide end of each triangle, then roll up tightly.
  5. Arrange the rolled muffins on a greased baking sheet, leaving space between each.
Baking
  1. Bake the muffins for 12 to 15 minutes or until golden brown.
  2. While the muffins bake, prepare the cherry topping by combining cherry pie filling, cornstarch, and water in a small saucepan over medium heat.
  3. Stirging gently for about 3 to 5 minutes until the mixture thickens.
Serving
  1. Allow muffins to cool slightly, then drizzle cherry topping over each.
  2. Serve warm, optionally with whipped cream or vanilla ice cream.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. You can also freeze muffins for up to three months. Experiment with different toppings for variety.