Caramel-Scotch Cream Cheese Coffee Cake


  • 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


  • 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. Refrigerate until cold.

Nutrition Facts

1 slice: 381 calories, 19g fat (8g saturated fat), 16mg cholesterol, 472mg sodium, 47g carbohydrate (25g sugars, 2g fiber), 5g protein.

Originally published as CARAMEL-SCOTCH STREUSEL PECAN CHEESE COFFEE CAKE in Taste of Home October/November 2019

Total Time
Prep: 25 min. Bake: 20 min. + chilling

8 servings

I came up with this cream cheese coffee cake recipe so I could make a delicious brunch treat using convenience pastry for the base. If there’s any left, we like to store this easy cake in the refrigerator after it cools. It seems to taste even better cold. —Sherry Little, Sherwood, Arkansas

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