This coffee braid has all the hallmarks of a gourmet pastry from a bakery, but it’s actually incredibly simple and quick thanks to the use of Pillsbury crescents.
The Cherry Cheesecake Coffee Cake is the ultimate sweet ending! For dessert, cheesecake is always among my top picks. That luscious, creamy foundation, topped with a layer of sweet, tart cherry pie filling, has a certain enchantment about it. The cherry cheesecake and streusel topping in this dish are a match made in culinary heaven, thanks to the delightful buttery coffee cake base underneath.
COFFEE with CREAM BERRY CAKE
This fantastic Taste of Home Cookbook of mine is stuffed with delicious, tried-and-true recipes. On page 514, I found a recipe for Cherry Cream Cheese Coffee Cake that sounded delicious. Served for breakfast (breakfast dessert? Is there anything better? Fancy a slice of breakfast cake with some cherries on top? Okay, I guess we can begin.
Ingredients:
The Ingredients for the Coffee Cake are:
Two eight-ounce containers of chilled crescent rolls
softened cream cheese equivalent to 1 packet
Powdered sugar, about a quarter cup
1 egg
Extract of choice (around 1/2 tsp)
1 (21-ounce) can fruit pie filling (such as cherry, apple, peach, or blueberry, as long as it’s in syrup)
In order to make the Glaze:
half a cup of powdered sugar
Anywhere from 2 to 3 tsp of milk
Instructions:
The oven needs to be heated to 350 degrees.
Roll out the crescent dough. Cut the dough into 16 triangles; keep aside 4 to use as garnish.
Arrange the 12 triangles in a circle on a baking sheet, making sure the longer points don’t touch in the middle. Press the dough seams together and spread it out to a 14-inch circle; cut a 3-inch hole in the center.
Filling: In a larger bowl, mix together the cream cheese, powdered sugar, egg, and vanilla. Apply to dough after mixing until smooth and creamy. Don’t cover the dough in any way, shape, or form. Spread your pie filling over the top.
Cut the four triangles you placed aside previously into thirds using a pizza cutter. It’s more obvious where to make your first cut when you’re working with a triangle, so begin at the larger end. Spread the filling out equally over the strips, then press the ends together to seal the middle and the sides.
Put it in the oven and cook for 25 to 30 minutes, or until the color is just right. Then, finish it off with the glaze.
Ingredients
- The Ingredients for the Coffee Cake are:
- Two eight-ounce containers of chilled crescent rolls
- softened cream cheese equivalent to 1 packet
- Powdered sugar, about a quarter cup
- 1 egg
- Extract of choice (around 1/2 tsp)
- 1 (21-ounce) can fruit pie filling (such as cherry, apple, peach, or blueberry, as long as it's in syrup)
- In order to make the Glaze:
- half a cup of powdered sugar
- Anywhere from 2 to 3 tsp of milk
Instructions
The oven needs to be heated to 350 degrees.
Roll out the crescent dough. Cut the dough into 16 triangles; keep aside 4 to use as garnish.
Arrange the 12 triangles in a circle on a baking sheet, making sure the longer points don't touch in the middle. Press the dough seams together and spread it out to a 14-inch circle; cut a 3-inch hole in the center.
Filling: In a larger bowl, mix together the cream cheese, powdered sugar, egg, and vanilla. Apply to dough after mixing until smooth and creamy. Don't cover the dough in any way, shape, or form. Spread your pie filling over the top.
Cut the four triangles you placed aside previously into thirds using a pizza cutter. It's more obvious where to make your first cut when you're working with a triangle, so begin at the larger end. Spread the filling out equally over the strips, then press the ends together to seal the middle and the sides.
Put it in the oven and cook for 25 to 30 minutes, or until the color is just right. Then, finish it off with the glaze.