Apple Cheesecake Croissant

  • Author: Julianne Dell
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 16


  • 2 Rolls Prepared croissant dough (8ct)
  • 1 pk Cream Cheese (8oz)
  • 3 tbsp Brown sugar
  • 1 ½ tsp Cinnamon
  • 1 can Lucky Leaf Apple Pie filling
  • For the streusel:
  • ¼ C Flour
  • 3 tbsp Brown Sugar
  • 1 tsp Cinnamon
  • 2 tbsp Graham cracker crumbs (optional)
  • ¼ C Walnuts (optional)
  • 3 tbsp Unsalted butter, melted


  1. Preheat oven to 375°F.
  2. Unwrap one roll of croissant dough and lay flat.
  3. In a microwave safe dish, soften cream cheese for 15 seconds in the microwave. Add brown sugar and cinnamon and beat on a low speed until light and fluffy.
  4. Spread cream cheese mixture onto the croissant dough. Be sure to save enough for the second batch. Cut the croissant dough in half for each piece.
  5. Open the Lucky Leaf Pie filling and use a knife to cut the filling to smaller pieces.
  6. Prepare the streusel by combining flour, brown sugar, cinnamon, graham cracker crumbs and walnuts in a microwave safe dish. Put butter directly on top. Microwave for 30 seconds until butter is melted. Stir until there are no dry crumbs. If you need more butter, add one more tablespoon of melted butter.
  7. Sprinkle streusel on top of cream cheese. Spoon pie filling onto the top 2/3 of the croissant. Gently start to roll from the wider end to the smaller end, tucking in the pie filling as you go. Optional: brush the top with melted butter.
  8. Place croissants onto a lined backing sheet. Bake at 375°F for 12-15 minutes. Remove from oven and allow to cool for 5 minutes before removing from the baking sheet. Serve warm. Sprinkle with powdered sugar if desired.
  9. Repeat with the second roll of croissants.