Tuesday, November 12, 2013

Cherry Pie Cream Cheese Coffee Cake


You're not gonna believe how extraordinarily awesome this dish is!  It would be a special addition to any holiday brunch or party!

This is a favorite recipe that I decided to 'dress up' a bit.  I've seen recipes on the net adding pie filling, so I wanted to give it a try. 

I used my 'old' recipe...the one from my first cookbook that I love so well, and just added some pie filling before adding the top crust.

It was awesome and we enjoyed every single bite.

Using crescent rolls for the crust makes this easy and oh so delicious. If you decide to try cranberry sauce instead of pie filling, I'd love to know how it turns out for you.


CHERRY PIE CREAM CHEESE COFFEE CAKE  

2 (8 ozs. each) pkg. refrigerated crescent rolls
(I would suggest purchasing the sheets of crescent rolls if you can find them)
2 (8 ozs. each) (reduced fat) cream cheese, softened 
1-1/2 c. sugar (or xylitol), divided
1 egg, separated
1 (20 ozs) can (lite) cherry pie filling
(or your favorite flavor)
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 c. chopped nuts 

Preheat oven to 350. Spray a 9" X 13" X 2" baking dish, lightly with cooking spray. Spread first tube of rolls in bottom of pan, sealing perforations. Beat cream cheese together with 1 cup sugar, egg yolk and vanilla. Spread evenly over base. 

Dollop the pie filling over the top of the cream cheese. Spread evenly then place second tube of rolls evenly over cream cheese mixture, sealing edges to pan.  (Don't worry if it isn't all sealed to the sides of the pan). 

Mix remaining 1/2 cup sugar, cinnamon and nuts. Beat egg white slightly and brush evenly over rolls. Sprinkle with sugar-cinnamon-nut mixture and bake 30 - 35 minutes. Serve warm.

Can be made a day ahead and refrigerated overnight. Sprinkle cinnamon/sugar mixture over top just before baking.

TIP: No Sugar Added Pie filling has more water than the regular pie filling, and I suggest NOT using that in this recipe. 
 
Linked to Weekend Potluck