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5 from 7 votes

Snickerdoodle Cheesecake Stuffed Crescent Wreath

Holiday baking CAN be easy! This Snickerdoodle Cheesecake Stuffed Crescent Wreath is the recipe you need for a quick, easy treat everyone will love. Perfect for holiday brunch or a simple dessert to add to the spread.
Prep Time10 mins
Cook Time15 mins
Total Time30 mins
Servings: 16
Author: Lorie Yarro


  • 2 Pillsbury Grands! Crescents
  • 1 8 oz. block of cream cheese, softened
  • 1/4 c sugar
  • 1/2 c powdered sugar
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • Mixture of 1 tsp and 2 T sugar for topping

For Drizzle

  • 1/2 c powdered sugar
  • 1-2 T milk


  • Preheat oven to 350°F.
  • In a small bowl, mix together, by hand or with a mixer, cream cheese, cinnamon, vanilla, sugar and powdered sugar. Set aside.
  • Lightly grease a pizza pan or round cookie sheet. Take one of the Pillsbury Cresents and gently fold it in half. Lay it on your pan so that it comes close to the outer edge to help center your wreath. Lay it down and open it to unfold.
  • Lay the next crescent out flat overlapping just about halfway across and press firmly so the dough connects together. Continue to line up the rest of the crescents until you have a complete circle. (this could use anywhere from 12-16 crescents depending on your spacing.)
  • Add a spoonful of the cheesecake mixture to each crescent, placing it right above where the crescents connect.
  • Fold over each crescent and sprinkle with cinnamon and sugar.
  • Bake for 15 minutes or until golden brown to your liking.
  • Allow to cool and then mix together drizzle ingredients and drizzle your wreath. Add chopped pecans if desired. Enjoy!