Cream Cheese Coffee Cake


Shared with the permission of Mary K. Mohler, wife of Dr. R. Albert Mohler, Jr.


2 pkg crescent rolls

2 8-ounce pkgs cream cheese

2 t lemon juice

1 t vanilla extract

1 egg, separated

¾ cup sugar

powdered sugar to garnish

1. Beat cream cheese until fluffy. Add sugar, lemon juice, vanilla and egg yolk. Mix until smooth.

2. Spread one pkg of dough, unseparated, into an ungreased 9×13 baking dish. Pinch seams together until sealed.

3. Spread cream cheese mixture over roll dough. Cover with second can of dough, sealing as best you can.

4. Mix egg white with 1 T water. Brush over top of coffee cake.  (FYI, you don’t have to use all the egg white mixture.)

5. Bake at 350 for 25 minutes. Let cool for 20 minutes before sprinkling generously with powdered sugar.

Mrs. Mohler shared this recipe with her SWI Essentials class at the Seminary a few years ago, and it is now one of my favorite breakfast desserts.

I usually make this in a 9×9 inch dish using one roll of crescent rolls, one package of cream cheese, 1 tsp lemon juice, 1/2 tsp vanilla and 1 egg separated (I don’t try to half the egg yolk, and it turns out fine. You just won’t need to use all the egg white and water mixture on the top.) The baking time stays the same.


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