When it came time to create a recipe for this month’s featured flavor, I struggled a bit at first. Morning in the Mountains doesn’t fit in a pre-established category, like fruit or spicy. Then it hit me — the perfect way to show off this flavor diversity (ranging from mint to hibiscus) would be in a cheesecake! But this is not your ordinary cheesecake, either. It’s hidden inside crescent roll dough. ~ Marlys
Cheesecake Crescents
Ingredients
- 1 pkg. cream cheese 8-oz., softened
- 1/4 cup sugar
- 1/4 cup condensed milk
- 1/4 cup heavy whipping cream infused with Morning in the Mountains
- 2 pkgs. crescent rolls
Instructions
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Place 3-4 teaspoons of Morning in the Mountains loose tea in the whipping cream and let it set in the refrigerator overnight (8-12 hours), then use a strainer to remove the loose tea.
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Using an electric mixer, beat the cream cheese and sugar in a mixing bowl until smooth. Combine the tea-infused whipping cream with the condensed milk, then add into the cream cheese mixture. It should be the texture of pudding.
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Layout squares of crescent dough (2 crescents per square) and firmly press the seams together. Put 2-3 tablespoons of cheesecake mixture in the center of each square, then fold up into a pocket, pressing together all openings (to keep cheesecake from leaking out).
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Bake at 350º F for 16-18 minutes. Any leftover cheesecake mixture may either be spooned into a ramekin and baked, or placed in the refrigerator to set up.
