Cheesecake Stuffed Cinnamon Sugar Pastry

First of all, let me apologize for the lack of blogging around here.  If you follow me on Twitter, then you peeped this:

Our 2 month old computer got hacked.  We were without our anti-virus software for literally ONE DAY!  I won’t get into another sobbing about our computer drama post, but I wanted to apologize to the readers that check in every day and keep seeing the same jute wreath staring back at them.

On to the good stuff…

I posted a few of the many drool-worthy dessert recipes I’ve seen on Pinterest a few days ago. Sunday we had a few friends over for a dinner party, and it was time to whip up a new dessert.

Here’s the original recipe:

-3 cans pillsbury butter crescent rolls
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon & sugar

Unrolled and spread 1 & 1/2 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.


If you’ve read any of my posts about attempting to test out a new recipe, then you know that some things have been changed.  I forgot my shopping list at home (again!) but I pretty much knew the ingredients I needed, so I winged it.

Here’s what I did…


1 package puffed pastry dough sheets ( I grabbed the wrong thing at the store)

1 pkg low-fat cream cheese

1/2 c white sugar

1/2 coconut extract (we had no vanilla)

1/8 c butter (melted)

cinnamon & sugar for sprinkling


Heat the oven to 350F.

Mix cream cheese, sugar, and extract in a bowl.  I didn’t soften the cream cheese, so it looked like this at first:

Just keep stirring until it looks nice and smooth  like this:

Place the puffed pastry sheet in an ungreased glass baking dish.

Spoon your cream cheese mixture onto the pastry sheet.  Don’t spread it too close to the edges, because it will creep out during the baking process.

Next,  place (or in my case fold) the puffed pastry sheet over the bottom sheet and mixture.  I sliced the dough into squares.

At this point, I should have pinched the edges closed with a fork (like sealing together 2 pie crusts or ravioli).

Coat the tops of each square with melted butter, cinnamon & sugar.

Bake for  20 – 25  minutes.  Your house will smell amazing!

It’s funny how people look at me when they don’t know that I blog about food.  Their facial expressions when I whip out the big boy Nikon, and start snapping shots of their dessert is priceless!

Serve warm & try not to eat them all! Good luck, I ate THREE!


7 responses to “Cheesecake Stuffed Cinnamon Sugar Pastry

  1. They look and sound delish!!!! I will try these for sure 🙂 Thanks!

  2. those look absolutely to DIE for!!! I pinned them on pinterest the other day, but I think you’ve officially convinced me to make them soon! 🙂

    also… so sorry about the computer issues. I’m having MAJOR internet issues… 4th day in a row our internet has randomly quit after just having it installed on Monday. 😦 damn modern technology. I feel your pain. Hopefully things work out!!!

  3. It’s official….I can’t read your blog until I’m done prepping for my show….too much yumminess up in here! 🙂


  4. Well first. Holy freaking nom that looks good.

    Second, I’m currently getting a new computer too and it stinks because it is terrible for posting eh?

  5. Ohmywow… I think these are exactly what my life craves right now!!

    I’m going to ‘attempt’ a gluten free version, so wish me luck as gf pastry is a tricky one. But anything containing the word ‘cheesecake’ is worth the struggle!!

    Thanks for the lovely post.

    Rubelle’s Moon


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