Name: Cheesecake Stuffed Witch Hats
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Ingredients: What you'll need for the hats :; a can of original crescent rolls; 1/4 cup of sugar; 1 tablespoon of cinnamon; 4 tablespoons of butter, melted (half a stick); What you'll need for the cheesecake filling :; 4 oz of cream cheese (half a block of cream cheese); 1/2 cup of powdered sugar; a splash of vanilla (measure with your heart); and 2 tablespoons of milk

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Cheesecake Stuffed Witch Hats – In need of a yummy treat to bring to a Halloween party? These cinnamon sugar glazed, cheesecake-stuffed, rolled-up crescents, will get rid of all of those resting witch faces and leave everyone saying “witch please I need some more”!

So I had this cute idea to make Halloween-themed cinnamon rolls, but that obviously didn’t happen.

For one, I was hoping to use one of my mom’s recipes for the base of the recipe. Well, I could only find one recipe and it wasn’t what I was looking for. It was a recipe that used crescents for the dough.

I wanted to make like traditional cinnamon rolls, not cheating and using crescents.

Well I go and find a recipe for traditional cinnamon rolls, and get everything together for said recipe…

Come to find out, as I’m mixing everything together…

My yeast has gone bad.

So I’m like okay… I’ll run to the dollar store real quick (and just fyi, I’ve already been gone all day and had been to the grocery store).

Well, turns out, the dollar store doesn’t sell yeast. And I’m like “I’m am not going to a different store”, so I grabbed some crescents and went home.

But I still didn’t want to make the cinnamon rolls with the crescents, so I had to think of something else Halloweeny that could be made with crescents.

And here we are.

Cheesecake Stuffed Witch Hats

What you’ll need for the hats :

a can of original crescent rolls
1/4 cup of sugar
1 tablespoon of cinnamon
4 tablespoons of butter, melted (half a stick)

What you’ll need for the cheesecake filling :

4 oz of cream cheese (half a block of cream cheese)
1/2 cup of powdered sugar
a splash of vanilla (measure with your heart)
and 2 tablespoons of milk

Begin by preheating the oven to 350 degrees.

In a microwave safe bowl, microwave the butter, sugar, and cinnamon until the butter is fully melted and hot enough to melt the sugar a little bit. Set to the side.

In a stand mixer (or a medium sized bowl and using a handheld mixer), whip the cream cheese, vanilla, powdered sugar, and milk.

Spoon the filling in to a piping bag or a ziplock bag. Set aside.

The easiest way to spoon it into the bag is open the bag over a cup and basically turn it inside out while folding over the cup so the bag is wide open. This is the best way to conserve the filling inside the bag and to keep it as less messy as possible.

Now it’s time to assemble.

Lay out the crescent dough on a baking sheet lined with aluminum foil (for mess free clean up).

Pipe the filling onto the long end of the crescent dough.

This will be the end that rolls to form the bottom of the hat.

Carefully roll the dough about half way up. Leave just enough room for the point of the dough to be the top of the hat.

Brush a good amount of the cinnamon sugar butter onto the hats, and place into the oven and bake for 10-12 minutes.

Mine took about 12 minutes to bake.

Once they’re done baking, let them cool and little and you’ve got yourself some Cheesecake Stuffed Witch Hats!

This recipe is also perfect for you and your little witches in training!

Yield: 8

Cheesecake Stuffed Witch Hats

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

What you'll need for the hats :
a can of original crescent rolls
1/4 cup of sugar
1 tablespoon of cinnamon
4 tablespoons of butter, melted (half a stick)
What you'll need for the cheesecake filling :
4 oz of cream cheese (half a block of cream cheese)
1/2 cup of powdered sugar
a splash of vanilla (measure with your heart)
and 2 tablespoons of milk

Instructions

Preheat the oven to 350.
In a stand mixer (or using a handheld mixer), whip the cream cheese, vanilla, powdered sugar, and milk together. Spoon into a piping bag or ziplock bag, and set aside.
In a microwave-safe bowl, microwave the butter, sugar, and cinnamon until the butter is melted. Stir, the set aside.
Line a cookie sheet with aluminum foil, then lay out the crescent dough. Pipe the cheesecake filling onto the larger end of the dough then roll half way up the crescent. Brush on the cinnamon sugar butter.
Bake for 10-12 minutes. Let cool before eating.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 311Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 55mgSodium: 277mgCarbohydrates: 30gFiber: 1gSugar: 20gProtein: 4g