Beat softened cream cheese and butter in a large bowl with an electric mixer on medium speed until creamy.

Gradually add flour, mixing until just blended. The dough will be very soft.

Divide the dough into 4 equal portions.

Place each portion on a sheet of plastic wrap and pat into a 1-inch-thick circle, using floured hands.

Wrap each circle tightly in plastic wrap to enclose completely.

Refrigerate the wrapped dough circles for several hours or overnight to chill.

Preheat the oven to 325°F (160°C).

Cover baking sheets with foil or parchment paper to prevent sticking.

In a small bowl, mix together the finely chopped walnuts, 1/2 cup of sugar, and 2 teaspoons of ground cinnamon.

Set the nut mixture aside.

On a lightly floured surface, roll out each portion of dough into an 11-inch circle. Lift the dough occasionally to add more flour to the work surface as needed to prevent sticking.

Spread each circle evenly with 1 tablespoon of raspberry jam.

Sprinkle the jam-covered dough with the prepared nut mixture.

Using a sharp knife or pizza cutter, cut each circle into 16 wedges.

Roll up each wedge, starting from the short end (the outer edge of the circle) and rolling towards the center.

Place the rolled-up wedges, point sides down, onto the prepared baking sheets.

Shape each wedge into a crescent shape.

In a small bowl, combine the remaining 1 teaspoon of cinnamon and 2 tablespoons of sugar.

Sprinkle the cinnamon-sugar mixture evenly over the crescent-shaped rugelach.

Bake in the preheated oven for 25 minutes, or until the rugelach are lightly browned.

Immediately remove the baked rugelach from the baking sheets to prevent further cooking.

Cool the rugelach completely on a wire rack before serving.