Ingredients
Equipment
Method
- Preheat the oven to 350
- Open the roll of crescent dough
- Carefully separate them and layer them in an overlapping line.
- Add cheesecake filling on the thickest side
- Add preserves to the top of the cheesecake filling
- Fold over the end pieces and tuck under the side
- Gently curve the top of it to create the candy cane shape
- Bake in a preheated oven for 12-15 min
- Allow to chill for at least 5-7 mins.
- Dust with powdered sugar and serve
Notes
It will be difficult to move this to a pretty serving dish so I recommend moving it on the parchment paper, then cutting the parchment paper as close to it as possible, then garnishing with rosemary and fresh cranberries or pomegranate.
If your store doesn't carry the Philadelphia cheesecake filling, you can use 8oz cream cheese ½ cup powdered sugar, and about a tablespoon of heavy cream. Mix until combined on low, then on high until you get a nice whipped cream cheese
If your store doesn't carry the Philadelphia cheesecake filling, you can use 8oz cream cheese ½ cup powdered sugar, and about a tablespoon of heavy cream. Mix until combined on low, then on high until you get a nice whipped cream cheese