“My mom knew this recipe with her eyes closed! Passed down from her mother and still going strong at every family gathering.”

This recipe combines a buttery crescent roll base with a creamy cheesecake filling and a sweet cherry topping, creating a delightful coffee cake perfect for breakfast, brunch, or a satisfying snack.

Cherry Cheese Coffee Cake: A Delicious Treat

Ingredients:

For the Coffee Cake	Quantity
Refrigerated Crescent Rolls (8 oz packages)	2
Cream Cheese (softened)	8 oz
Powdered Sugar	1/4 cup (divided)
Egg	1
Vanilla Extract or Almond Extract	1/2 tsp
Cherry Pie Filling (21 oz can)	1

For the Glaze	Quantity
Powdered Sugar	1/2 cup
Milk	2-3 tsp

Instructions:

Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish to prevent sticking.
Crescent Roll Base:
- Unroll one package of crescent rolls and gently press it into the bottom of the prepared baking dish. Seal the perforations to create a solid sheet of dough.
Cream Cheese Filling:
- In a medium bowl, using a mixer or a hand whisk, beat the softened cream cheese and 1/4 cup of powdered sugar together until smooth and creamy.
Adding the Egg and Flavoring:
- Beat in the egg and your choice of vanilla or almond extract until everything is well combined.
Assembling the Coffee Cake:
- Spread the cream cheese mixture evenly over the crescent roll layer in the baking dish.
Cherry Delight:
- Spoon the cherry pie filling over the cream cheese mixture, distributing it evenly across the entire surface.
Crescent Roll Topping:
- Unroll the second package of crescent rolls and carefully lay it over the cherry pie filling. Pinch the seams together to create a solid top layer.
Baking Time:
- Place the assembled coffee cake in the preheated oven and bake for 25-30 minutes. The coffee cake is done when the top is golden brown and the filling is set.
Cooling Down:
- After removing the coffee cake from the oven, let it cool completely in the baking pan on a wire rack. This allows the filling to firm up and prevents it from becoming messy when cutting.
Making the Glaze:

In a small bowl, whisk together 1/2 cup of powdered sugar and 2-3 teaspoons of milk until you get a smooth glaze with a drizzling consistency. If needed, add more milk a teaspoon at a time to achieve your desired glaze thickness.