1 pk Cream cheese; softened, 8 oz 1/3 c Powdered sugar 1 Egg; separated 1/2 ts Vanilla 2 cn Crescent rolls 1 c Cherry pie filling Powdered sugar glaze; option yolk and extract together until smooth. Remove rolls from cans. Save 4 pieces of dough and arrange the other 12 pieces on pizza pan with large points in center. Push the dough together to cover the pan, leaving center open. Fold up the center tips of dough to leave hole in middle. Spread cr4eam cheese mixture over dough. Top with pie filling. Press perforations on saved dough and cut lengthwise into 8 stirips. Twist each strip and lay over filling like spokes ona wheel. Fold dough over psokes around outer edge and also fold tips of dough in center. Brush dough with beaten egg white. Bake for 25 to 30 minues or until golden brown. Drizzle with glazre if desired. Serve warm. Source: The Pampered Chef's Favorites. -----
How To make Cheery Cheese Cofee Cake's Videos
RASPBERRY CREAM CHEESE COFFEECAKE
A delicious sour cream coffee cake topped with raspberry jam, streusel, and almonds. A go-to brunch recipe for weekend company!
Pampered Chef Throwback - Cherry Cheese Coffeecake!
Make a quick and easy Valentine's dessert or change it up for other occasions! Bake at 350 for 25-30 mins. Join me on FB for more recipes, kitchen tips, and fun :
Tastes Like Home S04E01 Baked Irish Coffee Cheese Cake with Cherry Sauce
Makes 1 x 23cm
For the base
300g digestive biscuits
½ tsp ground ginger
150g butter, melted
For the filling
300g soft cream cheese
100g crème fraiche
50g soft dark brown sugar
3 eggs
3 tbsp espresso coffee
3 tbsp Irish whiskey
For the cherry sauce
1 tbsp arrowroot
4 tbsp water (or port)
350g jar pitted morello cherries (retaining juice too)
3 tsp caster sugar
2 star anise
To finish
150g cherries with stems attached, to decorate
Small sprigs of lemon balm or mint, to decorate
Preheat the oven to 170∞C/fan 150∞C/gas 3. To prepare the tin, generously brush a 26cm loose base tart tin with melted butter.
To make the base, place the biscuits in a food processor and crush until fine crumbs form.
Transfer the biscuit crumbs to a bowl, add the ginger then pour over the melted butter and mix thoroughly until the crumbs are completely coated.
Tip them into the prepared tin and press firmly down into the base and up the sides. Set in the fridge for 30 minutes.
To make the filling, mix the cream cheese, crème fraiche, dark brown sugar, eggs, espresso coffee and whiskey together in a large jug.
Pour the mixture into the biscuit base and smooth evenly. Place in the oven to bake for about 30 to 35 minutes or until just set.
Carefully remove from the oven and cool completely before removing from the tin.
For the cherry sauce: Drain the cherries, reserving the juice. Mix the arrowroot and the water (or port) together in a small bowl. Add the reserved juice, sugar, arrowroot mix and star anise in a saucepan over medium heat for 5 minutes or until the mixture boils and thickens. Stir in the cherries. Set aside to cool slightly. Remove the star anise before serving
To decorate, arrange the cherries with stems attached as well as some sprigs of lemon balm or mint in a quarter moon shape on the one side and serve with the cherry sauce.
Cherry Cream Cheese Crumb Cake
A delicious German cherry crumb cake, with simple cream cheese, cherry filling, shortbread base and a cinnamon crumb/streusel. Made by hand and no electric mixers are required.
What could be better than a cinnamon roll? A cinnamon roll stuffed with cherry preserves and cream cheese and topped with a homemade crumb topping, that’s what. These breakfast bombs are bound to be your new favorite morning treat.
Recipe:
Recipe By: Lauren Katz Ashburn, Virginia Bake-Off® Contest 49, 2019
#breakfast #bakeoff #cherries #cinnamonrolls
Breakfast Recipe: Raspberry Cream Cheese Coffee Cake by Everyday Gourmet with Blakely
This VERY impressive coffee cake will seriously blow your mind. I could barely get it out of the oven before everyone devoured it. It's everything you could ever want in a special breakfast treat. Don't forget to LIKE, SHARE, COMMENT, and SUBSCRIBE to Everyday Gourmet with Blakely! For complete recipe go to Don't forget to follow me on IG @EverydayGourmetwithBlakely!