Easy to make coffee braid made from crescent rolls, cheesecake filling and blueberries for a magnificent breakfast without much effort.
Blueberry Cheesecake Crescent Coffee Braid
By Sue Lau | Palatable Pastime
My recipe of the day is for a blueberry cheesecake crescent coffee braid, which I am posting as a part of Blueberry Week with other bloggers I know.
This blueberry cheesecake crescent coffee braid is a variation of the popular one by Pillsbury (or whoever developed it) that uses plain cream cheese. I’ve upped it a notch by using packaged cheesecake in the tub, which I keep around for evil midnight raids of the fridge with spoon in hand.
Some people have a peanut butter fetish. For me, it’s cheesecake, and for good reason! At least I think.
Blueberry Paradise
And of course it simply must have blueberries, not just because it is blueberry week, but because they are delicious.
Who among us can spot a pint of them fresh at the market and start instantly daydreaming of the many ways they can be purposed into the best breakfast ever?
And with a little extra touch of blueberry in the icing, makes it fantastic. Easily the most wonderful “quick danish” ever. Which means this is going to be on the menu often!
Welcome to Blueberry Week!
All week long I will be sharing blueberry recipes along with other blogger friends of mine. Enjoy!
Breakfast
- Blueberry Cheesecake Crescent Coffee Braid by Palatable Pastime
- Blueberry Orange Bread by Family Around the Table
- Fluffy Blueberry Buttermilk Pancakes by Food Above Gold
- Glazed Blueberry Banana Coconut Bread by Jolene’s Recipe Journal
Drinks & Appetizers
- Blueberry Peach Lemonade by Hezzi-D’s Books and Cooks
- Blueberry Lime Margaritas by The Baking Fairy
Dinner
- Bare Knuckle Bourbon Blueberry Barbecue Sauce by A Kitchen Hoor’s Adventures
- Summer Salad with Greens, Microflowers, and Berries by Culinary Adventures with Camilla
Dessert
- Blueberry Galette by Caroline’s Cooking
- Blueberry Goat Cheese Ice Cream Bars by Crumb Top Baking
- Blueberry Crumb Bars by Sweet Beginnings
- Peachy Blueberry Hand Pies by The Freshman Cook
- Rosemary Linzer Cookies with Blueberry Preserves by The Spiffy Cookie
You Might Also Like:
Cinnamon Coffee Cake
Lemon Blueberry Bread
Blueberry Oatmeal Muffins
Lemon Calendula Scones
Crumb Topped Peach Muffins
Blueberry Cheesecake Crescent Coffee Braid
Ingredients
Pastry:
- 1 (8 ounce) roll Pillsbury Crescent Dough Sheets
- 1 cup Philadelphia ready to use cheesecake filling
- 1 cup fresh blueberries
Blueberry Icing:
- 1/2 cup sifted powdered sugar
- 2 tablespoons blueberry preserves or jam
- 1-2 tablespoons heavy cream
White Icing:
- 1/4 cup sifted powdered sugar
- 1-2 teaspoons milk
- 1/8 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F.
- Unroll crescent dough; cut into 2 long rectangles.
- Place dough onto a parchment paper lined cookie sheet and form into 13x7-inch rectangle.
- Spread cheesecake filling down the center of the dough and top with blueberries.
- Make cuts in the dough one inch apart up to the edge of the filling.
- Fold strips over in an overlapping fashion.
- Bake 18 to 22 minutes or until golden brown.
- Let braid cool.
- Mix up the icings separately and drizzle over the top.
- Slice and serve.
Notes
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