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Cook'n with Betty Crocker 
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Quick Cheese Coffee Cake |
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Serves: 8 Print this RecipeJohanna Yoakum - Lake Isabelle, California Bake-Off® Contest 30, 1982 Prize Winner With few ingredients and quick to make, this rich, creamy cheese-filled coffee cake is delicious any time. 1 (8-ounce) package cream cheese, softened 1/2 cup sugar 1 tablespoon all-purpose flour 1 egg 1 (12-ounce) can flaky refrigerated biscuits 1 1/2 teaspoons sugar 1/4 teaspoon cinnamon Heat oven to 350°F. In small bowl, combine cream cheese, 1/2 cup sugar, flour and egg until smooth. Separate dough into 10 biscuits. Place in ungreased 8- or 9-inch round cake pan; press over bottom and 1 inch up sides to form crust. Pour cream cheese mixture over crust. Combine 1 1/2 teaspoons sugar and cinnamon; sprinkle over top. Bake at 350°F. for 24 to 30 minutes or until filling is set and crust is deep golden brown. Cool 20 minutes. Serve warm or cool. Store in refrigerator. Nutrition Per Serving: Calories 300; Protein 6g; Carbohydrate 32g; Fat 16g; Sodium 540mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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