Choco-Hazelnut Cheesecake Stuffed Crescents

If you’re craving a dessert that’s both indulgent and surprisingly easy to make, these Choco-Hazelnut Cheesecake Stuffed Crescents are here to satisfy your sweet tooth. Imagine flaky, buttery crescent rolls wrapped around a luscious cheesecake filling swirled with rich chocolate hazelnut spread and finished with a delightful crunch of chopped hazelnuts. Whether you’re baking for a special occasion or just because, this recipe is a total crowd-pleaser that brings the best flavors of creamy cheesecake and nutty chocolate together in every bite.

Why This Recipe is a Keeper

What makes these stuffed crescents truly unforgettable is the luxurious combination of textures and flavors. The crescent dough bakes up golden and flaky, providing the perfect vessel for the creamy cheesecake center infused with chocolate hazelnut spread. The addition of chopped hazelnuts adds a toasty crunch that elevates every mouthful. Plus, this recipe uses just one package of crescent roll dough and simple pantry staples, making it both accessible and quick to whip up. You don’t need to be a baking pro to create a treat that looks and tastes like it came from a bakery. Once you try these, they’re sure to become a staple for brunches, dessert tables, or anytime you want a sweet pick-me-up.

Ingredient Notes

• Crescent Roll Dough: Use store-bought crescent roll dough for convenience. It bakes into a buttery, flaky crust that encases the filling perfectly.
• Cream Cheese: Soften the cream cheese to room temperature for easy mixing. It provides the smooth, tangy base of the cheesecake filling.
• Powdered Sugar: Adds sweetness and helps create a silky texture in the cheesecake layer.
• Chocolate Hazelnut Spread: This is the star flavor. Choose a spread that you love, and remember that it will melt into the filling during baking.
• Vanilla Extract: Enhances the overall flavor with a sweet, aromatic note.
• Chopped Hazelnuts: Adds a pleasant crunch and nutty flavor. Toast them lightly to amplify their taste.
• Egg Wash (Egg + Milk): Brushed on the crescents before baking to give a shiny, golden finish.

Gear Checklist

• Baking Sheet: For baking the stuffed crescents evenly.
• Mixing Bowl: To prepare the cheesecake filling smoothly.
• Whisk or Mixer: To blend the cream cheese, sugar, and vanilla effortlessly.
• Small Bowl: For the egg wash mixture.
• Knife or Food Processor: For chopping hazelnuts finely.
• Parchment Paper or Silicone Baking Mat: To prevent sticking and make cleanup easy.

Choco-Hazelnut Cheesecake Stuffed Crescents in Steps

Step 1: Prepare Your Oven and Dough

Preheat your oven to 375°F (190°C). Unroll the crescent roll dough on a clean surface and gently separate it into triangles as per the package instructions.

Step 2: Make the Cheesecake Filling

In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy using a whisk or electric mixer. This forms the base of your cheesecake filling.

Step 3: Add the Chocolate Hazelnut Spread

Gently fold in the chocolate hazelnut spread, swirling it through the cream cheese mixture. You want a marbled effect, so avoid fully blending it in. This creates pockets of chocolatey goodness inside each crescent.

Step 4: Assemble the Crescents

Place roughly one tablespoon of the cheesecake filling onto the wide end of each crescent dough triangle. Sprinkle a pinch of chopped hazelnuts on top of the filling for an added crunch.

Step 5: Roll and Seal

Carefully roll the dough from the wide end toward the point, encasing the filling completely. Pinch the edges gently to seal so the filling doesn’t leak during baking.

Step 6: Brush with Egg Wash

In a small bowl, whisk together the beaten egg and milk. Brush this egg wash over each crescent to give them a shiny, golden crust once baked.

Step 7: Bake to Perfection

Place the stuffed crescents on a parchment-lined baking sheet, spacing them apart. Bake for 12-15 minutes or until golden brown and puffed. Remove and let cool slightly before serving.

Season-by-Season Upgrades

• Spring: Add a handful of fresh raspberries or strawberries inside the filling for a fruity twist.
• Summer: Mix in some chopped toasted almonds with the hazelnuts for added texture.
• Fall: Sprinkle a dash of cinnamon or pumpkin spice into the cheesecake filling for a cozy seasonal flavor.
• Winter: Drizzle with warm chocolate sauce or serve alongside a scoop of vanilla ice cream for extra indulgence.

Behind-the-Scenes Notes

When making these crescents, the key is not to overfill the dough triangles, which can cause the filling to leak during baking. Keep your cream cheese and chocolate hazelnut spread at room temperature for easy mixing and spreading. Toasting the hazelnuts beforehand enhances their nutty flavor and adds a lovely crunch that contrasts the creamy filling. If you want to experiment, try swapping the hazelnuts for pecans or walnuts for a different nutty profile.

For a fun variation, check out recipes like Hazelnut Gianduja Meltaway Cookies or Nutella Filled Hazelnut Spread Cookies to keep exploring chocolate and hazelnut combinations in your baking.

Refrigerate, Freeze, Reheat

These crescents are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, place the unbaked stuffed crescents on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 1 month. When ready to bake, thaw in the refrigerator overnight and bake as directed.

To reheat, warm in a preheated oven at 350°F (175°C) for 5-7 minutes or until heated through. Avoid microwaving as it can make the dough soggy.

Quick Q&A

Can I use a different nut spread instead of chocolate hazelnut?

Absolutely! Almond butter or peanut butter can be delicious substitutes, though the flavor profile will change. For a similar chocolatey taste, try a chocolate almond spread.

Is it possible to make these crescents vegan?

You can swap the cream cheese with a plant-based alternative and use a vegan crescent dough if available. Be sure to use a plant-based milk and egg substitute for the wash to achieve a golden crust.

How do I prevent the filling from leaking out during baking?

Make sure to not overfill each crescent and firmly pinch the edges to seal the dough. Using room temperature filling helps it stay more stable inside when rolling.

Can I prepare these ahead of time for a party?

Yes! Prepare and assemble the crescents, then refrigerate them for a few hours or overnight before baking. This makes it easy to have fresh, warm treats ready to serve.

More Recipes You’ll Love

• Hazelnut Gianduja Meltaway Cookies – Melt-in-your-mouth cookies with a rich hazelnut center.
• Nutella Filled Hazelnut Spread Cookies – Soft cookies bursting with Nutella goodness.
• Midnight Chocolate Lava Core Cookies – Indulgent cookies with a gooey chocolate center.

Bring It Home

These Choco-Hazelnut Cheesecake Stuffed Crescents are a perfect treat when you want something quick but impressive. They combine the best of creamy cheesecake, luscious chocolate hazelnut spread, and flaky crescent dough into one bite-sized delight. Whether for breakfast, dessert, or an anytime snack, they’ll bring smiles and satisfy cravings effortlessly. Keep the ingredients simple, follow the steps, and enjoy the magic of homemade decadence with minimal fuss. Happy baking!

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