CARAMEL-SCOTCH CREAM CHEESE COFFEE CAKE

Caramel-Scotch Cream Cheese Coffee Cake image

I came up with this cream cheese coffee cake recipe so I could make a delicious brunch treat using convenience pastry for the base. Serving it when it's cold means that all the cozy filling stays with each slice. -Sherry Little, Sherwood, Arkansas

Provided by Taste of Home

Time 45m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 tube (12 ounces) large refrigerated buttery crescent rolls
1 carton (7-1/2 ounces) spreadable brown sugar and cinnamon cream cheese
1/3 cup butterscotch-caramel ice cream topping
1/2 cup chopped pecans
1/3 cup packed brown sugar
1/4 cup all-purpose flour
2 tablespoons cold butter
1 large egg, beaten

Steps:

Preheat oven to 375°. Unroll crescent dough into long rectangle; place on a parchment-lined baking sheet. Press perforations to seal. Spread cream cheese down center third of rectangle. Drizzle with ice cream topping; sprinkle with pecans. Combine brown sugar and flour; cut in butter until crumbly. Sprinkle half the mixture over pecans., On each long side of dough, cut 8 strips at an angle, about 2 in. into the center. Fold 1 strip from each side over filling and pinch ends together; repeat. Brush with beaten egg. Sprinkle with remaining brown sugar mixture., Bake until deep golden brown, 18-22 minutes. Cool 5 minutes before removing from pan to a wire rack to cool completely. Refrigerate until cold.

Nutrition Facts : Calories 381 calories, Fat 19g fat (8g saturated fat), Cholesterol 16mg cholesterol, Sodium 472mg sodium, Carbohydrate 47g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.