Warm Cheesecake Crepes Recipe

Publisher Photo

Warm Cheesecake Crepes Recipe

Be the first to add a review
Publisher Photo
I usually make the crepes, filling and sauce for this recipe the day before. The next morning, I assemble them for baking and warm the sauce. It might seem complicated, but it's not difficult, and the results are so worth it! —Patricia Prescott, Manchester, New Hampshire
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup 4% cottage cheese
  • 1/4 cup sugar
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 16 prepared crepes (9 inches)
  • SAUCE:
  • 1 can (20 ounces) pineapple tidbits
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup orange juice
  • 1/2 cup canned mandarin oranges
  • 1-1/2 cups fresh strawberries, quartered

Directions

In a small bowl, beat the cream cheese, cottage cheese and sugar until well blended. Beat in eggs and vanilla. Spread about 2 tablespoons filling down the center of each crepe; roll up. Place in two ungreased 11x7-in. baking dishes. Bake at 350° for 18-22 minutes or until a thermometer reads 160°.
Drain pineapple, reserving juice. In a small saucepan, combine the sugar, cornstarch, orange juice and reserved pineapple juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in fruit. Serve with crepes. Yield: 8 servings.
Originally published as Warm Cheesecake Crepes in Taste of Home Fall 2012

Nutritional Facts

2 crepes with 1/4 cup sauce: 344 calories, 15g fat (9g saturated fat), 101mg cholesterol, 378mg sodium, 45g carbohydrate (29g sugars, 1g fiber), 9g protein.

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup 4% cottage cheese
  • 1/4 cup sugar
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 16 prepared crepes (9 inches)
  • SAUCE:
  • 1 can (20 ounces) pineapple tidbits
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup orange juice
  • 1/2 cup canned mandarin oranges
  • 1-1/2 cups fresh strawberries, quartered
  1. In a small bowl, beat the cream cheese, cottage cheese and sugar until well blended. Beat in eggs and vanilla. Spread about 2 tablespoons filling down the center of each crepe; roll up. Place in two ungreased 11x7-in. baking dishes. Bake at 350° for 18-22 minutes or until a thermometer reads 160°.
  2. Drain pineapple, reserving juice. In a small saucepan, combine the sugar, cornstarch, orange juice and reserved pineapple juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in fruit. Serve with crepes. Yield: 8 servings.
Originally published as Warm Cheesecake Crepes in Taste of Home Fall 2012

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forWarm Cheesecake Crepes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review