Cheesecake Stuffed Witch Hats – Looking for a delicious Halloween treat to bring to a party? These cinnamon sugar–glazed, cheesecake-filled crescent rolls are fun, festive, and guaranteed to disappear fast. One bite and everyone will be saying, “Witch please, I need more!”
Originally I planned to make full cinnamon rolls for a Halloween twist, but the plan changed. I searched for my mom’s recipe to use as a base but only found a recipe that used crescent rolls for the dough. I wanted to make traditional cinnamon rolls from scratch, so I tracked down a different recipe and gathered the ingredients… then discovered my yeast was no good.
After being out all day and already visiting the grocery store, I wasn’t eager to make another trip. I dashed into the dollar store hoping to rescue the plan, but they didn’t carry yeast. Not wanting to drive anywhere else, I grabbed a can of crescent rolls and went home. I didn’t want to make typical cinnamon rolls out of crescents, so I brainstormed a Halloween-friendly idea that would work with store-bought dough. That’s how these Cheesecake Stuffed Witch Hats came to be.
Cheesecake Stuffed Witch Hats
What you’ll need for the hats:
- 1 can original crescent rolls
- 1/4 cup sugar
- 1 tablespoon cinnamon
- 4 tablespoons butter, melted (half a stick)
What you’ll need for the cheesecake filling:
- 4 oz cream cheese (half a block), softened
- 1/2 cup powdered sugar
- a splash of vanilla
- 2 tablespoons milk
Preheat the oven to 350°F.
In a microwave-safe bowl, combine the melted butter, sugar, and cinnamon. Warm briefly in the microwave just until the butter is fully melted and the mixture looks well combined. Set aside.
In a stand mixer, or in a medium bowl with a handheld mixer, beat the cream cheese, powdered sugar, vanilla, and milk until smooth and creamy.
Transfer the filling to a piping bag or a zip-top bag for easier assembly. To make this less messy, open the bag over a cup and fold the bag over the rim so the bag stays wide open while you spoon the filling inside.
Now assemble the hats. Line a baking sheet with aluminum foil for easier cleanup and lay out the crescent dough. Pipe the cheesecake filling along the wide end of each crescent triangle. This wide end will form the base of the hat when rolled.
Carefully roll the dough from the wide end toward the point, stopping when the roll is about halfway up so the point creates the hat’s tip. Arrange the assembled hats on the prepared baking sheet.
Brush a generous amount of the cinnamon-sugar butter mixture over each hat. Bake at 350°F for 10–12 minutes, until the crescents are golden and cooked through. My batch took about 12 minutes.
Allow the witch hats to cool slightly before serving so the cheesecake filling firms up a bit. They’re best enjoyed warm or at room temperature.
These Cheesecake Stuffed Witch Hats are quick, kid-friendly, and perfect for Halloween gatherings or classroom parties. The recipe yields about 8 hats, depending on how you portion the crescent dough.
Cheesecake Stuffed Witch Hats
15 minutes
10 minutes
5 minutes
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 cream cheese (half a block), softened
- 1/2 cup powdered sugar
- a splash of vanilla
- 2 tablespoons of milk
Instructions
- Preheat the oven to 350°F.
- Beat the cream cheese, powdered sugar, vanilla, and milk until smooth. Spoon the filling into a piping bag or zip-top bag and set aside.
- In a microwave-safe bowl, warm the melted butter with the sugar and cinnamon until combined. Stir and set aside.
- Line a cookie sheet with foil and lay out the crescent dough. Pipe the cheesecake filling onto the wide end of each triangle, then roll toward the point so the point forms the hat tip. Brush the cinnamon-sugar butter over each hat.
- Bake for 10–12 minutes until golden. Let cool slightly before serving.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 311
Total Fat: 19g
Saturated Fat: 11g
Trans Fat: 0g
Unsaturated Fat: 6g
Cholesterol: 55mg
Sodium: 277mg
Carbohydrates: 30g
Fiber: 1g
Sugar: 20g
Protein: 4g
This recipe is great for little witches in training and makes a playful addition to any Halloween spread. Enjoy!