Go Back

Snickerdoodle Cheesecake Stuffed Crescent Wreath

This dish features a large, golden crescent wreath made from flaky, cinnamon-sugar dough filled with a creamy cheesecake mixture. The assembly involves rolling, layering, and baking, resulting in a visually striking, fragrant dessert with a chewy, crisp exterior and a luscious, gooey center.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour for dough
  • 1 cup granulated sugar for dough and cinnamon-sugar topping
  • 1/2 cup unsalted butter cold and diced
  • 1/4 cup milk for dough
  • 8 oz cream cheese softened
  • 1 cup powdered sugar for cheesecake filling
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon for cinnamon-sugar
  • 1 large egg for egg wash

Equipment

  • Large Baking Sheet
  • Mixing bowls
  • Rolling pin
  • Saucepan
  • Spatula
  • Parchment paper

Method
 

  1. Combine flour, granulated sugar, and a pinch of salt in a mixing bowl. Cut in the cold diced butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Stir in milk until the dough begins to come together. Knead gently on a floured surface until smooth, then shape into a disk and refrigerate for 15 minutes.
  2. Meanwhile, beat the softened cream cheese with powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy. Set aside.
  3. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. Roll out the chilled dough into a large rectangle on a floured surface—aim for about 12x18 inches.
  4. Spread the cheesecake filling evenly over the dough, leaving a small border around the edges. Carefully roll the dough from the long side into a tight log to help contain the filling.
  5. Gently transfer the rolled dough onto the prepared baking sheet, seam side down. Using a sharp knife, cut slits along the length of the roll without cutting all the way through, creating segments for shaping.
  6. Carefully fan out the cut segments to form a circular wreath shape, pinching the ends together to seal. Press lightly to secure the structure.
  7. Mix together ground cinnamon and remaining granulated sugar to make cinnamon-sugar. Brush the wreath with beaten egg for a shiny finish, then sprinkle generously with the cinnamon-sugar mixture.
  8. Bake in the preheated oven for 20-25 minutes until golden brown and fragrant, with the filling slightly bubbling through the slits. The dough should be crisp at the edges.
  9. Remove from oven and let cool on the baking sheet for about 10 minutes. The scent of cinnamon and baked dough will fill your kitchen, pulling you closer to the finished treat.
  10. Slice into portions and serve warm, allowing the gooey cheesecake filling to ooze out with each cut. Enjoy the cozy, flaky layers paired with sweet cinnamon sugar.

Notes

For extra richness, sprinkle additional cinnamon sugar on top before baking. Serve with whipped cream or a drizzle of caramel for added decadence.