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.
For the Coffee Cake:
2 packages (8 oz. each) of refrigerated crescent rolls
1 package cream cheese, softened
1/4 c. powdered sugar
1/2 tsp. vanilla or almond extract
1 (21 oz.) can of 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