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Cherry Cheese Coffee Cake


  • Cake & filling
  • 2 (8 oz. each) pkgs. refrigerated crescent rolls
  • 8 oz. cream cheese
  • ¼ c powdered sugar
  • 1 egg
  • ½ tsp. vanilla or almond extract
  • 21 oz. can cherry pie filling
  • Glaze
  • ½ c powdered sugar
  • 2-3 teaspoons milk


  1. Preheat oven to 350 degrees F. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center. Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center. Combine the cream cheese, powdered sugar, egg & vanilla and 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 until glaze consistency and drizzle over coffee cake.

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