Cherry Cheese Coffee Cake


Cherry Cheesecake Coffee Cake is a total dream dessert!  Cheesecake is one of my all time favorites and the first dessert I always choose.  There’s just something magical about that rich creamy base topped with a sweet tart cherry pie filling.  This recipe adds in a delicious buttery coffee cake base under layers of cherry cheesecake and a little bit of streusel topping for a real taste of heaven!

Now you can have your cake and eat your cheesecake too!

The thing about coffee cake is that… well, it’s COFFEE cake and coffee is for breakfast so technically I think this cake is an acceptable breakfast right?! Are you with me on this?

I’ve used Cherry Pie filling in this cake you can certainly substitute it with your favorite pie filling like blueberry or peach.


This dessert makes for a VERY full baking pan.  You’ll be fine if you’re using a 9″ round springform pan however if you are using a 9×9 square pan, you’ll want to make sure the edges are at least 2″ high to avoid leaking over the sides as this bakes.  I lined my 9×9 pan with a large piece of parchment paper leaving some overhang on each side.  This makes the cake easy to remove from the pan and cut but also helps eliminate drips.  Do not use a smaller pan than a 9×9 or it will overflow.


For the Coffee Cake:

2 packages (8 oz. each) refrigerated crescent rolls
1 package cream cheese, softened
1/4 c. powdered sugar
1 egg
1/2 tsp. vanilla or almond extract
1 (21 oz.) can cherry pie filling (or any fruit pie filling, as long as it’s in syrup!)
For the Glaze:
1/2 c. powdered sugar
2 to 3 tsp. milk

How to make it :



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