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Cheesecake Crowns

 Cheesecake Crowns
These elegant dessert pastries are so easy to make, but no one will believe it! I've served the fruit-filled crowns at brunch as well as after dinner.
12 ServingsPrep: 30 min. Bake: 20 min. + chilling


  • 2 packages (17.3 ounces each) frozen puff pastry, thawed
  • 1/2 cup all-purpose flour
  • 1/2 cup finely chopped pecans
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 3 eggs, lightly beaten
  • 6 teaspoons McCormick® Pure Vanilla Extract
  • 1/4 cup confectioners' sugar
  • 1-1/2 to 2 teaspoons water
  • Fresh raspberries, blackberries and sliced fresh strawberries, optional


  • Thaw three puff pastry sheets (save remaining sheet for another use).
  • Unfold pastry; cut each into four squares. Gently press squares into
  • greased jumbo muffin cups, pulling corners up and out of cups; press
  • corners down onto muffin pan.
  • In a small bowl, combine the flour, pecans, brown sugar and cinnamon.
  • Cut in butter until crumbly. Sprinkle 1 heaping tablespoonful into
  • each muffin cup.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in

2 of 2

Cheesecake Crowns (continued)

Directions (continued)

  • eggs on low speed just until combined. Stir in vanilla. Spoon into
  • pastry cups.
  • Bake at 400° for 20-25 minutes or until filling is almost set and
  • pastry is golden brown. Cool completely on wire racks. Refrigerate,
  • uncovered, for 1 hour or until set.
  • For glaze, in a small bowl, combine confectioners' sugar and enough
  • water to achieve a drizzling consistency. Garnish crowns with fresh
  • berries if desired; drizzle with glaze. Refrigerate leftovers.
  • Yield: 1 dozen.