Peachy Cheese Coffee Cakepampered Chef Food

PEACHES AND CREAM COFFEE CAKE

Steps:

• Heat oven to 425°F. Grease cookie sheet with shortening. In small bowl, beat all cream cheese filling ingredients with electric mixer on medium speed until smooth; set aside.
• In medium bowl, cut 3 oz cream cheese and the butter into Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are the size of small peas. Stir in milk. Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into ball; knead 8 to 10 times.
• Roll or pat dough into 12x8-inch rectangle. Place on cookie sheet. Spread cream cheese filling down center of rectangle. Make cuts, 2 1/2 inches long, at 1-inch intervals on 12-inch sides of rectangle. Fold strips over filling, overlapping strips. Mix 2 tablespoons sugar and the cinnamon; sprinkle over top.
• Bake 12 to 15 minutes or until golden; cool 10 minutes. Carefully place on serving platter. Spoon pie filling down center of coffee cake. Sprinkle with walnuts. Serve warm or cool. Store covered in refrigerator.

CREAM CHEESE COFFEE CAKE

Steps:

• Grease and flour (or spray with Pam) bottom and sides of a 9-inch spring form pan.
• Combine flour and 3/4 cup sugar.
• Cut in butter until mixture resembles coarse crumbs; reserve 1 cup of mixture setting aside.
• To crumb mixture in bowl add baking powder, soda, salt, sour cream, 1 egg and almond extract blending well.
• Spread batter in pan.
• Combine cream cheese, 1/4 cup sugar, and 1 egg and poor over batter in pan.
• Sprinkle reserved 1 cup of crumb mixture over all.
• Bake at 350° 45 to 50 minutes or until cheese filling is set and cake is golden.
• Cool at least 15 minutes before removing sides of pan slice and serve warm or at room temperature.

PEACHY CHEESE COFFEE CAKE(PAMPERED CHEF)

Steps:

• Preheat oven to 350*F.
• Unroll crescent dough. Separate into 16 triangles, reserving 4 triangles for decoration.
• On a large round pizza pan(or baking stone), arrange 12 triangles in a circle with wide ends toward the outside edge of the pan and points toward the center. The points will not meet.
• Using a rolling pin, roll dough to a 14" circle, pressing seams together to seal. There shoud be a 3" diameter opening in center. Form a slightly raised rim along inner and outer edges of dough.
• In a bowl, combine cream cheese, powdered sugar, egg yolk and vanilla; whisk until smooth. Spread the cream cheese mixture evenly over dough to within 1/2" of edge. Spoon the pie filling evenly over cream cheese mixture.
• Using a 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 golden brown. Remove from oven; cool 15 minutes.
• For the glaze:.
• Combine powdered sugar and milk; mix until smooth. Drizzle evenly over the coffee cake. Cut into wedges and serve warm. Enjoy!

WONDERFUL CREAM CHEESE PEACH COFFEE CAKE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch pan.
• In a bowl, combine flour, sugar and salt.
• Cut in the Crisco shortening with a pastry knife until crumbly; reserve 1 cup of the mixture for the topping.
• Add in baking powder, eggs and vanilla to the remaining crumb mixture.
• Beat on medium speed of an electric mixer for 2 minutes, or until smooth.
• Spread evenly into prepared pan.
• Bake for 20-25 minutes.
• For the filling and topping: beat the cream cheese on medium speed until smooth and creamy.
• Gradually add in the sweetened condensed milk, lemon juice and cinnamon; beat until smooth.
• Fold in peaches; spread evenly over cake.
• To the reserved crumb mixture, add in nuts, brown sugar and cinnamon; mix well, and sprinkle over filling.
• Bake for 30-35 minutes longer, or until set.
• Serve warm.
• Delicious!

CHEESE DANISH COFFEE CAKE

Steps:

• Heat oven to 350 degrees.
• Prepare CHEESE FILLING:.
• Beat cream cheese, sugar, eggs, and almond extract until smooth.
• Reserve.
• CAKE:.
• Heat butter in 13 x 9-inch pan in oven until melted.
• Rotate pan to spread butter.
• Mix baking mix, egg, sugar, milk, oil, and almond extract in bowl.
• Beat vigorously for 30 seconds.
• Spread batter in pan.
• Pour Cheese Filling evenly over batter and cut through mixture about 10 times.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
• Cool 15 minutes.
• Drizzle with POWDERED SUGAR GLAZE:.
• Mix powdered sugar and water until smooth and easy to drizzle.
• Sprinkle with nuts.

PEACHY CHEESE COFFEE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Unroll crescent dough. Separate into 16 triangles, reserving 4 triangles for decoration. On a large round stone or pizza pan, arrange twelve triangles in a circle with wide ends toward outside edge of baking sheet and points toward center. Using lightly floured rolling pin, roll dough to 14 inch circle, pressing seams together to seal. There should be a 3 inch opening in center. Fold a slightly raised rim along inner and outer edges of dough.
• 2. Combine cream cheese, powdered sugar, egg yolk and almond/vanilla; whisk until smooth. Spread cream cheese mixture evenly over dough to within 1/2 inch of edge. Spoon pie filling over cream cheese mixture evenly.
• 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 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 into edges; serve warm. Makes 12 servings.

CHERRY CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350°F. Unroll crescent dough. Separate into 16 triangles, reserving 4 triangles for decoration. On Large Round Stone with Handles, 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 and leaving a 3-in. hole in center. For filling, in Classic Batter Bowl, combine cream cheese, powdered sugar, egg and vanilla; mix until smooth using Classic Scraper. Spread cream cheese mixture over dough to within 1/2 in. of edges; top with pie filling.Using Pizza Cutter, cut each remaining triangle into thirds starting at the wide end opposite the point and cutting lengthwise to the point. 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 golden brown; cool slightly.For glaze, mix powdered sugar and milk until smooth; drizzle over coffee cake using V-Shaped Cutter. Cut into 12 pieces and serve warm using Mini-Serving Spatula.

CHERRY CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine crean cheese, 1/3 cup powdered sugar, egg yolk, and vanilla; mix until smooth.
• Unrool crescent rolls and reserve four triangles for decoration.
• Separate remaining dough into 12 triangles and arrange on a 15" round baking sheet (Baking stone preferably) with points toward the center.
• Roll dough into a 14" circle to seal the seams.
• Cut the center out with a glass and discard.
• Spread cream cheese mixture over dough to within 1/2 inch of the edges; top with pie filling.
• Roll remaining dogh into a rectangle; 6" wide and 7" long.
• Cut lengthwise into 12 strips.
• Twist strips and place in a spoke-like fashion over filling.
• Press ends to seal at center and outer edges.
• Brush strips with lightly beaten egg white.
• Bake 25-30 minutes or until golden brown; cool slightly.
• For Glaze: Mix remaining powdered sugar and milk until smooth.
• Drizzle over coffee cake.