Ingredients
- 8 ounces, or 1 roll refrigerated crescent roll dough
- 5 ounces cream cheese, softened to room temperature
- 2 tbsp granulated sugar
- 1 tsp pure vanilla extract
- ½ can cherry pie filling
- 2 tbsp butter, unsalted and melted
- 2 ½ tbsp brown sugar, I prefer light brown for this recipe
- Confectioners Sugar for dusting after cooled
Instructions
FIRST STEP:
Preheat the oven to 350*
Lightly spray a muffin tin with non-stick cooking spray
SECOND STEP:
In a medium bowl, beat together the sugar, cream cheese and the vanilla until smooth
THIRD STEP:
Open the tube of crescent roll dough and unroll
Cut into 4 rectangles and seal perforations
Cut each rectangle in half to make squares
FOURTH STEP:
Place one square into a hand and gently stretch without tearing
Place one heaping tbsp of cheesecake mix in the center
FIFTH STEP:
Top with a heaping spoon of cherry pie filling
Pull the corners up and toward the center of each and seal them, Gently form a ball out of each one by rolling carefully in your hands.
Place each ball gently into a muffin tin cup
SIXTH STEP:
Brush each with melted butter and sprinkle with a light dusting of brown sugar
SEVENTH STEP:
Bake for 15 to 18 minutes, let stand in the muffin tin for 5 minutes to set
Carefully remove and set on a cooling rack
These can be dusted with a light sprinkle of Confectioners Sugar and served with a scoop of Vanilla ice cream while still warm.
Enjoy!
