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Iso Cherry Cheesecake Ring Recipe...

In summary, the old blue "Recipes from the Heart Cookbook" recipe for Cherry Cheese Coffee Cake calls for refrigerated crescent rolls, cream cheese, powdered sugar, egg yolk, and vanilla or almond extract. The recipe instructs to preheat oven to 350 F, roll dough to a 14-inch circle, form a raised rim along inner and outer edges of dough, then spread cream cheese mixture evenly over dough to within ½ inch of edge. The recipe also calls for cutting each remaining dough triangle lengthwise into three strips, arranging dough strips evenly in spoke-like fashion over filling, pressing ends to seal at center and outer edges, and baking 25-30 minutes or until edges are golden brown. The recipe for the
jwpamp
1,639
That's what the host called it...she said it was a really old recipe. Any ideas?
 
  • Thread starter
  • #2
OK, I answered my own question! I feel so "Sybil" today! It is the Cherry Cheese Coffee Cake Recipe from the old blue "Recipes from the Heart Cookbook". The one with the big white spirals...circa 1997.

She called it a Ring because it uses crescent rolls and is made in the wreath shape like our current 'ring' recipes!
 
Just in case anyone else needs it...I quickly typed this in so here it is in case someone else needs it!

Cherry Cheese Coffee Cake

Coffee Cake & Filling

2 pkg (8 oz each) refrigerated crescent rolls
1 pkg (8 oz) cream cheese, softened
¼ cup powdered sugar
1 egg yolk
½ tsp vanilla or almond extract
1 can (21 oz) cherry pie filling

Glaze

½ cup powdered sugar
2-3 tsp milk

1. Preheat oven to 350 F. Unroll crescent dough. Separate into 16 triangles, reserving four triangles for decoration. On Large Round Stone, arrange 12 triangles in a circle with wide ends toward the outside edge of baking stone and points toward the center. (Points will not meet.) Using lightly floured Baker’s Roller™, roll dough to a 14-inch circle, pressing seams together to seal. (There should be a 3-inch-diameter opening in center.) Form a slightly raised rim along inner and outer edges of dough.

2. In Classic Batter Bowl, combine cream cheese and powdered sugar until smooth using Stainless Steel Whisk. Whisk egg yolk and vanilla into cream cheese mixture until well blended. Spread cream cheese mixture evenly over dough to within ½ inch of edge using Small Mix ‘N Scraper®; top with pie filling.

3. Using Pizza Cutter, cut each remaining dough triangle lengthwise into three strips. Arrange dough strips evenly in spoke-like fashion over filling. Press ends to seal at center and outer edges. Bake 25-30 minutes or until edges are golden brown. Remove from oven; cool 15 minutes.

4. For glaze, combine powdered sugar and milk; mix until smooth. Drizzle evenly over coffee cake. Cut coffee cake into wedges using Pizza Cutter; serve warm using Mini-Serving Spatula.
 

1. What ingredients do I need for the Iso Cherry Cheesecake Ring Recipe?

The ingredients for this recipe include cream cheese, sugar, eggs, vanilla extract, lemon juice, cherry pie filling, refrigerated crescent dinner rolls, and sliced almonds.

2. Can I use a different type of fruit instead of cherries?

Yes, you can substitute the cherry pie filling with any other canned fruit pie filling, such as blueberry, peach, or apple.

3. How do I make the crescent dough ring for this recipe?

To make the ring, you will need to lay out the crescent dough triangles in a circle on a baking sheet, overlapping the edges to create a ring shape. Press the seams together to seal them.

4. Can I make this recipe ahead of time?

Yes, you can prepare the cheesecake filling and crescent dough ring ahead of time, but wait to assemble and bake the ring until just before serving for best results.

5. How should I store any leftovers of this recipe?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The crescent dough may become slightly soggy, but the flavor will still be delicious.

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