Blueberry Cheesecake Crescent Rolls (Printable View)

Crescent rolls filled with sweet cheesecake and blueberries, topped with buttery graham cracker crumbs.

# Ingredient List:

→ Dough

01 - 1 package refrigerated crescent roll dough

→ Blueberry Mixture

02 - 1 cup fresh blueberries
03 - 1/4 cup granulated sugar
04 - 1 tablespoon cornstarch
05 - 1 teaspoon lemon juice

→ Cheesecake Filling

06 - 8 ounces cream cheese, softened
07 - 1/4 cup powdered sugar
08 - 1 teaspoon vanilla extract

→ Finishing Touches

09 - 1 tablespoon butter, melted
10 - 1/4 cup graham cracker crumbs

# Preparation Steps:

01 - Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
02 - In a small saucepan, combine blueberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring occasionally, until mixture thickens and blueberries begin to burst. Remove from heat and allow to cool.
03 - In a medium bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
04 - Unroll crescent dough and separate into triangles. Spread each triangle with cheesecake filling, then top with a spoonful of cooled blueberry mixture.
05 - Starting at the wide end, roll up each triangle and place on the prepared baking sheet. Brush each roll with melted butter and sprinkle with graham cracker crumbs.
06 - Bake in preheated oven for 12 to 15 minutes or until golden brown.
07 - Allow rolls to cool slightly before serving.

# Supplementary Details:

01 - Ensure blueberry mixture is fully cooled to prevent filling from leaking during baking.

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