This Cherry Cheese Coffee Cake is a Pampered Chef Recipe. I can actually remember the very first time I tried it. I was hosting a Pampered Chef Party at my house, when we still lived on base in Idaho. The hostess had asked me to pick a few things for her to prepare and I honestly didn't know what to pick because I hadn't tried anything at all, so this was her suggestion.
I remember that I kept thinking that it was so easy to make, and obviously wondered if it would taste good.
One bite and I was hooked. Since then it has become one of our favorites and I have tried it with apple, strawberry, lemon, blueberry and raspberry fillings, each one just as good as the other.
Last weekend I went to a barbecue at my brother's house, it was sort of a last minute thing and I didn't know what to take. I don't even know how I remembered this dessert, but I'm glad I did because I happened to have everything on hand.
Give it a try if you haven't before, I can almost guarantee that you will love it just as much as I do.
Cherry Cheese Coffee Cake
Cake & filling
2 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese
1/4 cup powdered sugar
1/2 tsp. vanilla or almond extract
21 oz. can cherry pie filling
1/2 cup powdered sugar
2-3 teaspoons milk
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.