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Warm Cheesecake Crepes

 Warm Cheesecake Crepes
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
8 ServingsPrep: 15 min. Bake: 20 min.


  • 1 package (8 ounces) cream cheese, softened
  • 1 cup 4% cottage cheese
  • 1/4 cup sugar
  • 2 eggs, beaten
  • 1 teaspoon McCormick® Pure 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


  • 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 11-in. x 7-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.