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CHERRY CHEESECAKE

List of Ingredients




8 OUNCES LIGHT CREAM CHEESE
1/3 CUP POWDERED SUGAR
1 EGG -- SEPARATED
1/2 TEASPOON VANILLA EXTRACT
2 PACKAGES CRESCENT ROLL
1 CUP CHERRY PIE FILLING
1/4 CUP POWDERED SUGAR
1 TABLESPOON MILK, SKIM


Recipe



PREHEAT OVEN TO 350. BEAT CREAM CHEESE, SUGAR AND EGG YOLK AND EXTRACT TOGETHER UNTIL SMOOTH. SEPARATE CRESCENT ROLL DOUGH INTO 16 PIECES. (SAVE 4 PIECES FOR LATER) PLACE THE FAT END OF THE TRIANGLES NEAR THE EDGE OF THE 15-INCH STONE. PRESS ALL SEAMS TOGETHER. CUT A CIRCLE IN THE MIDDLE. PINCH UP THE EDGE OF THE INNER CIRCLE FORMING A RIM. SPREAD CREAM CHEESE MIXTURE EVENLY OVER DOUGH. TOP WITH PIE FILLING, TRYING TO GET MOSTLY CHERRIES FROM THE CAN. TAKE THE REMAINING FOUR CRESCENT PIECES AND SEAL TOGETHER AND CUT INTO STRIPS. TWIST THE STRIPS AND ATTACH ONE END TO THE OUTER EDGE OF THE CRUST AND ONE TO THE INNER EDGE. (WHEN YOU ARE DONE, IT SHOULD LOOK LIKE A WAGON WHEEL.) BRUSH DOUGH WITH BEATEN EGG WHITE. BAKE FOR 25-30 MINUTES OR UNTIL GOLDEN BROWN.

GLAZE: COMBINE POWDERED SUGAR AND MILK STIR UNTIL SMOOTH. DRIZZLE OVER COFFEE CAKE WITH YOUR V-SHAPED KNIFE. SERVE WARM.