Cherry Cheesecake Turnovers

Prep Time: 20 mins  | Cook Time:  25 mins | Course: Breakfast | Servings: 6

These delicious cherry vanilla and cheesecake puffy turnovers are easy to make in a muffin tin. Spring cherry flavor marries well with cheesecake. Inspired by Nicole @ Brown Sugar Mama https://bsugarmama.com/cream-cheese-cherry-turnover-recipe-bombs/ 

Cherry Compote:

4 cups pitted cherries, fresh or frozen with their juices

¼ cup sugar

1 Tbsp cornstarch

1 cinnamon stick

½ lemon, zested and juiced

1 tsp vanilla

Stir the cherries and any accumulated juices, sugar, cornstarch, cinnamon stick, lemon zest and juice in a medium saucepan over medium heat. Cook for about 4 minutes until bubbly and the cornstarch has slightly thickened the sauce. Take off the heat and add the vanilla.

Cheesecake Filling:

8 oz cream cheese

¼ cup sugar

1 tsp vanilla

1 egg

1 Tbsp lemon juice

Mix cream cheese, sugar, vanilla, egg and lemon juice together until creamy. 

1 sheet puff pastry, thawed

Preheat oven to 400*. Roll the puff pastry out on a floured rolling surface. Cut with a pizza roller into 12 squares about the right size for your muffin tin. I actually rolled most of the squares a bit more after cutting them to enlarge the squares. Place in a spray oiled muffin tin. Top with a tablespoon of the cherry compote and a dollop of the cream cheese mixture. Bake for 18-20 minutes.