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
- 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
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.
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.
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).
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.