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Cherry Cheese Coffee Cake Recipe

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This recipe for Cherry Cheese Coffee Cake, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Whitney J. Bundy


2 (8 oz. each) pkg. refrigerated crescent rolls

8 oz. cream cheese
1/4 c. confectioners' sugar
1 egg
1/2 tsp. vanilla or almond extract

1 (21 oz.) can cherry pie filling

1/2 c, confectioners' sugar
2 - 3 tsp. milk

Preheat oven to 350. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of a large round baking stone - the points will not meet in the center. Lightly flour and roll out the seams making a 14 inch circle with a 3 inch hole in the center.

Combine the cream cheese, sugar, egg and vanilla; spread over dough. Top with pie filling.

Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern. Press ends to seal at center and outer edges.

Bake 25-30 minutes or until golden brown. Cool slightly. Mix powdered sugar and milk to a glaze consistency and drizzle over coffee cake.

This coffee cake has a festive appearance, tastes great and makes a beautiful Christmas dessert. Brittany, Mollee and I have made this dessert many times together.




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