White Chocolate Cheesecake Naan
A crunchy mini-naan covered in cinnamon and sugar, and filled with a white chocolate peppermint cheesecake, then topped with chunks of peppermint chocolates and milk chocolate sauce!
- 1 package Stonefire mini-naan 4 count
- 1/4 cup butter melted
- 1 cup granulated sugar
- 1 1/2-2 Tbs cinnamon
- 4 ounces cream cheese
- 1 cup powdered
- 1/3 cup heavy whipping cream
- 1 tsp peppermint extract
- Peppermint chocolate bits
- Chocolate sauce
Preheat oven to 400 degrees
Brush melted butter on both side of the Stonefire Mini-Naan
Cover in cinnamon and sugar and put on a baking sheet.
Bake for 3-4 minutes, then turn the oven to broil and broil 1 minute per side until crispy
In a medium sized bowl mix together cheesecake filling ingredients
Put cheesecake filling in a bag, and cut the tip off to pipe onto the mini-naan, or just spoon it on.
Fold into taco form (use a skewer to help it hold shape if desired) and garnish with peppermint bits and chocolate sauce
Calories: 723kcal | Carbohydrates: 81g | Protein: 13g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 122mg | Sodium: 531mg | Potassium: 492mg | Fiber: 2g | Sugar: 64g | Vitamin A: 1325IU | Vitamin C: 2.7mg | Calcium: 385mg | Iron: 0.5mg