Description
A stunning and delicious dessert featuring a ring of flaky crescent dough filled with creamy cheesecake and sweet raspberry filling, perfect for brunches or special occasions.
Ingredients
Scale
- 2 (8 oz) cans refrigerated crescent roll dough
- 1 (8 oz) package cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup raspberry preserves
- 1 egg white, lightly beaten
- 2 tbsp sliced almonds (optional)
- 1 tbsp coarse sugar (for sprinkling)
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- In medium bowl, beat cream cheese, sugar and vanilla until smooth.
- Unroll crescent dough and separate into triangles. Arrange triangles in a circle on prepared sheet with wide ends overlapping in center and points facing outward.
- Spread cream cheese mixture evenly over wide ends of dough in center circle.
- Drop teaspoonfuls of raspberry preserves over cream cheese layer.
- Fold dough points over filling, tucking under wide ends to secure (filling will show through openings).
- Brush dough with egg white and sprinkle with coarse sugar and almonds if using.
- Bake 20-25 minutes until golden brown.
- Cool 10 minutes before serving. Dust with powdered sugar if desired.
Notes
- For neater slicing, chill 15 minutes before cutting
- Substitute other fruit preserves like strawberry or blueberry
- Add 1/2 cup fresh raspberries with the preserves for extra fruit
- Drizzle with melted white chocolate for special presentation
- Best served same day as made
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 25mg