Anna and Fedor’s Cherry Cheesecake (coffee cake)

By á-8595

Great for breakfast. I used grand biscuits for the base, and the crescent rolls laid over the top as a whole sheet. Three quarters of the way through baking, I brushed the top with melted butter.

Ingredients

• 2 (8oz) pkgs refrigerated crescent roll dough (1 for the top and 1 for the base)
• 2 (8oz) packages cream cheese, room temperature
• 1/2 cup sugar
• 1 tsp vanilla
• 1 large egg
• 2 (21 oz) cans of Country Cherry Pie Filling
• Flour for dusting (maybe 1 tbsp)

Details

Servings 9
Cooking time 30mins

Preparation

Step 1

Preheat the Oven to 350 degrees F.

1. Open 1 packages of crescent rolls. Dust a clean surface with a little flour unless you have a very good non-stick surface. Roll out the crescent dough large enough to cover the base and go half-way up the sides of a 13×9 glass pyrex dish. Use any scraps of dough to patch the dough after it’s in the pyrex dish. This doesn’t have to be perfect, unless your name is Fedor.

2. On medium speed, beat together the cream cheese, sugar, vanilla and egg in a medium bowl, just until it is creamy and smooth.

3. Spread cream cheese mixture evenly over the crescent in the pyrex dish.

4. Spread cherry filling evenly over the cream cheese mixture.

5. Roll the second package of crescent dough to about the size of the pyrex dish top. Cut strips of dough about 1/2″ wide.

6. Place the strips of dough on the cheesecake the long way. Place 1 strip of dough on each edge of the pyrex and push the edges against the glass to seal the edges of the cheesecake.

7. After all the long strips are on, cut the next set of strips in half and place them the opposite way over the cheesecake to form a lattice. Seal the edges to the pyrex dish.

8. Bake for 30-35 minutes until the top is golden brown.