Raspberry Cheesecake Crescent Ring Recipe

Introduction

This Raspberry Cheesecake Crescent Ring is a delightful dessert that combines creamy cheesecake filling, sweet raspberry preserves, and buttery crescent roll dough. It’s an easy-to-make, impressive treat perfect for brunches, gatherings, or whenever you crave something fruity and indulgent.

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

1. Step 1: Preheat the oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper.
2. Step 2: In a large bowl, beat the cream cheese, egg, granulated sugar, vanilla extract, and lemon zest with a hand mixer on medium-high speed until smooth and creamy.
3. Step 3: Arrange the crescent rolls on the sheet pan, overlapping the thick ends of the triangles to form a large oval in the center with the points fanning outward like a sunburst.
4. Step 4: Spread the cream cheese mixture over the thickest parts of the dough, then spoon the raspberry pie filling evenly over the cream cheese layer.
5. Step 5: Fold the points of the crescent roll triangles over the filling, tucking the ends under the opposite edge of the dough to seal the ring.
6. Step 6: Bake for 23 to 26 minutes, or until the dough is golden brown and cooked through.
7. Step 7: Let the pastry cool for 5 to 10 minutes while you prepare the glaze by whisking together the powdered sugar and milk until smooth and slightly runny.
8. Step 8: Drizzle the glaze over the warm pastry, slice, and serve.

Tips & Variations

• For a tangier filling, add a teaspoon of fresh lemon juice to the cream cheese mixture.
• Try swapping raspberry pie filling for blueberry or cherry for a different flavor.
• Serve with a scoop of vanilla ice cream for an extra special dessert.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to bring back the pastry’s softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, you can assemble the ring and refrigerate it unbaked for a few hours before baking. Just add a few extra minutes to the baking time if baking from cold.

What can I use instead of refrigerated crescent rolls?

You can use puff pastry sheets as a substitute, although the texture will be slightly different but still delicious and flaky.

Raspberry Cheesecake Crescent Ring Recipe

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★★★★★

4.6 from 97 reviews

• Author: Aiden
• Total Time: 40 minutes
• Yield: 8 servings 1x

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Description

This Raspberry Cheesecake Crescent Ring is a delightful and easy-to-make dessert featuring creamy cheesecake filling and sweet raspberry pie filling wrapped in flaky crescent rolls, baked to golden perfection and topped with a simple powdered sugar glaze.

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Ingredients

Scale 1x2x3x

Cheesecake Filling

• 8 ounces cream cheese, softened
• ½ cup granulated sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 1 tablespoon lemon zest

Dough and Filling

• 2 (8-ounce) tubes refrigerated crescent rolls
• 1 (21-ounce) can raspberry pie filling

Glaze

• ⅔ cup powdered sugar
• 1–2 tablespoons milk

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Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a sheet pan with parchment paper to prevent sticking and for easy cleanup.
2. Make Cheesecake Filling: In a large bowl, add softened cream cheese, granulated sugar, egg, vanilla extract, and lemon zest. Using a hand mixer, beat on medium-high speed until the mixture is smooth and creamy, ensuring no lumps remain.
3. Arrange Crescent Rolls: On the prepared sheet pan, lay out the refrigerated crescent rolls, overlapping the thick ends of the triangular dough pieces. Shape them into a large oval in the center with points fanning outward like a sunburst pattern.
4. Spread Fillings: Evenly spread the prepared cheesecake filling over the thick parts of the crescent rolls. Then, spoon the raspberry pie filling evenly over the cheesecake layer, covering it generously.
5. Fold Dough Points: Carefully fold the pointed ends of the dough triangles over the fillings and tuck them under the opposite edge of the dough to enclose the filling within the ring.
6. Bake: Place the sheet pan in the preheated oven and bake for 23-26 minutes, or until the crescent dough is golden brown and cooked through.
7. Cool: Remove from the oven and let the pastry cool on the pan for 5-10 minutes to set the filling and make it easier to handle.
8. Prepare Glaze: While cooling, whisk together powdered sugar and milk until you achieve a slightly runny glaze consistency perfect for drizzling.
9. Glaze and Serve: Drizzle the glaze evenly over the slightly cooled crescent ring. Slice into wedges and serve warm for the best taste experience.

Notes

• Ensure the cream cheese is softened to room temperature to achieve a smooth filling without lumps.
• Resting the pastry slightly before glazing helps prevent the glaze from melting off.
• You can substitute raspberry pie filling with your favorite berry or fruit jam for variety.
• For a decorative touch, sprinkle some fresh raspberries or lemon zest over the glaze before serving.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Raspberry Cheesecake Crescent Ring, Raspberry Dessert, Cheesecake Crescent Rolls, Easy Dessert Recipe, Crescent Roll Dessert