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4 from 1 vote

Raspberry Cheesecake Crescent Ring

This Raspberry Cream Cheese Crescent Ring is a simple pastry with a flaky, golden crust, a sweet and tangy cream cheese filling, and a burst of raspberry flavor.
Prep Time15 minutes
Cook Time26 minutes
cool time10 minutes
Total Time51 minutes
Course: Breakfast, brunch
Cuisine: American
Keyword: breakfast pastry, Raspberry Cheesecake Crescent Ring, Raspberry cheesecake crescent ring recipe, raspberry cream cheese breakfast pastry recipe, raspberry cream cheese crescent ring
Servings: 8 servings
Author: Alyssa Rivers

Equipment

  • Hand Mixer

Ingredients

  • 8 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon zest
  • 2 (8-ounce) tubes refrigerated crescent rolls
  • 1 (21-ounce) can raspberry pie filling
  • ⅔ cup powdered sugar
  • 1-2 tablespoons milk

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper.
  • Add 8 ounces cream cheese, 1 large egg, ½ cup granulated sugar, 2 teaspoons vanilla extract, and 1 tablespoon lemon zest to a large bowl. Beat with a hand mixer on medium-high speed until smooth and creamy.
  • Arrange 2 (8-ounce) tubes refrigerated crescent rolls on the sheet pan so the thick ends of the triangles of dough overlap, curving them so there is a large oval in the center of all the joined triangles and the points fan out like a sunburst.
  • Spread the cream cheese mixture over the thickest part of the crescent rolls, then spoon 1 (21-ounce) can raspberry pie filling evenly over the top.
  • Fold the points of the triangles over the top of the fillings and tuck them under the edge of the dough on the other side.
  • Bake for 23-26 minutes, until the dough is golden brown.
  • Let the pastry cool for 5-10 minutes while you prepare the glaze by whisking together ⅔ cup powdered sugar and 1-2 tablespoons milk until it is a slightly runny consistency.
  • Once slightly cooled, drizzle the glaze over the top of the pastry. Slice and serve warm.

Nutrition

Calories: 493kcal | Carbohydrates: 69g | Protein: 4g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 49mg | Sodium: 561mg | Potassium: 51mg | Fiber: 1g | Sugar: 45g | Vitamin A: 414IU | Vitamin C: 17mg | Calcium: 52mg | Iron: 1mg

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