Description
Delicious muffins combining rich cheesecake filling with cherry pie, wrapped in flaky crescent dough.
Ingredients
Scale
- 1 can crescent roll dough
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 cup cherry pie filling
- 1/4 cup melted butter
- 1/4 cup graham cracker crumbs
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Roll out the crescent dough and cut it into squares. Place a tablespoon of the cream cheese mixture in the center of each square, adding a spoonful of cherry pie filling on top.
- Fold the corners of the dough over the filling to seal them. Dip each muffin in melted butter and roll in graham cracker crumbs.
- Arrange the filled muffins in the greased muffin tin and bake for 15-20 minutes until golden brown.
- Allow muffins to cool for a few minutes in the tin before transferring to a wire rack.
Notes
Serve warm or at room temperature. Store leftovers in an airtight container for 2 days or refrigerate for up to a week. For longer storage, freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg