Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake is one of my favorite recipes. We always make this for breakfast Christmas morning and sometimes for Mother’s Day or my birthday. I love it!!

Raspberry Cream Cheese Coffee Cake is almost like eating cheesecake for breakfast-I love it like I love Raspberry Salad!! Raspberries are my favorite berry!

This recipe only requires 6 ingredients. You will need refrigerator crescent rolls, cream cheese, powdered sugar, an egg, vanilla, and raspberry pie filling.

It is simple to make and quick to put together. Which really helps me on Christmas morning. It is a busy, wonderful morning. I always get up early and have breakfast ready before everyone is up so we eat something a little healthier than the junk food left in our stocking by Santa. You are probably thinking…coffee cake for breakfast is not healthy. We also serve fruit, an egg casserole, and a copycat Orange Julius. We hope you love this recipe and have a wonderful holiday!

You all know I love Pampered Chef. I have had my round stone for so many years. I think I bought it when my youngest daughter was two. She is now an adult ready to have her first daughter-babies are such a blessing. My oldest daughter is having her first son very soon as well. We are all so excited! Anyway…back to Pampered Chef. They offer quality products. My pizza stone has been great, very loved and very used. Here is the link: Pampered Chef Large Round Stone.

We also make a version of this in the fall with apples: Cream Cheese Apple Coffee Cake

Other Recipes You May Like:

Lemon Breakfast Rolls

Breakfast Pizza

Little Smokies Breakfast Bake

Breakfast Crunch Wrap

Sausage Tater-Tot Breakfast Casserole

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Raspberry Cream Cheese Coffee Cake

A delicious breakfast coffee cake-pretty enough for Christmas morning. So delicious as a dessert, too.

Ingredients

• 2 8 ounce cans crescent rolls divided
• 1 8 ounce cream cheese softened
• 1 large egg
• 1/3 cup powdered sugar
• 1 teaspoon vanilla
• 1 21 ounce can raspberry pie filling

Instructions

1. In a mixing bowl, combine softened cream cheese, egg, powdered sugar, and vanilla. Blend with a hand mixer until smooth and creamy. Set aside.

2. Press 9 of the 16 crescent rolls onto a stone to create the crust. Leave about a half inch around the outside of the stone.

3. Spread cream cheese mixture on top of the crescent roll crust, leaving a 1/4 inch of crescent roll on the outside not covered with cream cheese mixture.

4. Spoon and carefully spread the raspberry pie filling on top of the cream cheese layer, leaving 1/4 inch of the cream cheese mixture on the outside not covered with raspberry filling.

5. Press the remaining 7 crescent rolls out just a little on the counter. Use a small cookie cutter to cut shapes out for the top. Place these cut shapes on top of the raspberry filling.

6. Bake at 350° for 25-30 minutes. The crust on the outside will look browned.

7. Allow to cool for 3-5 minutes. Cut and serve.

8. Enjoy!!