Crescent Cheesecake Danish
Indulge in the irresistible charm of a Crescent Cheesecake Danish—a quick and easy recipe that combines flaky crescent roll dough with a luscious cream cheese filling, all topped with a cinnamon-sugar glaze. Perfectly braided for both style and flavor, this dessert is ready in just 40 minutes, making it an ideal treat for brunch gatherings, afternoon indulgences, or holiday breakfasts. The creamy filling, enhanced with a touch of vanilla, pairs beautifully with the golden, buttery crust, while the light drizzle of powdered sugar glaze adds the perfect sweet finish. Whether served warm or at room temperature, this decadent danish is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tubes (8 oz each) Crescent roll dough
- 8 oz Cream cheese
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.5 cup Powdered sugar
- 1 tablespoon Milk
- 2 tablespoons Unsalted butter
- 0.5 teaspoon Cinnamon
Instructions
Preheat your oven to 350°F (175°C) and prepare a large baking sheet by lining it with parchment paper or lightly greasing it.
In a medium bowl, combine the cream cheese, granulated sugar, and vanilla extract. Mix until smooth and creamy.
Open one tube of crescent roll dough and unroll it onto the prepared baking sheet. Pinch the perforations together to form a single large rectangle.
Spoon the cream cheese mixture evenly down the center of the dough lengthwise, leaving about 2 inches of space along the long sides.
Unroll the second tube of crescent roll dough and lay it over the filling. Pinch the edges of the two layers of dough together to seal.
Using a sharp knife or pizza cutter, cut horizontal slits about 1-inch apart along both long sides of the dough, stopping just before the filling to create strips.
Take each strip and fold it diagonally across the filling, alternating sides to create a braided appearance. Tuck the ends under slightly to seal.
Melt the unsalted butter and brush it over the top of the braided dough. Sprinkle the cinnamon evenly over the buttered surface.
Bake in the preheated oven for 18-20 minutes, or until the pastry is golden brown and cooked through.
While the danish is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and milk until smooth. Adjust consistency by adding more powdered sugar or milk as needed.
Remove the danish from the oven and allow it to cool for 5-10 minutes. Drizzle the glaze over the top before serving.
Slice into portions and enjoy your Crescent Cheesecake Danish warm or at room temperature.
Nutrition Facts
Calories |
3242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.8 g | 234% | |
| Saturated Fat | 92.1 g | 460% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 4108 mg | 179% | |
| Total Carbohydrate | 351.6 g | 128% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 216.2 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 321 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
