Cherry Cheesecake Danish
An easy-to-make Cherry Cheesecake Danish that combines flaky crescent dough with creamy cheese filling and cherry pie filling, perfect for brunch or dessert.
Ingredients
Dough and Filling
- 1 can Pillsbury Crescent Rolls (refrigerated dough)
- 8 oz cream cheese, softened Room temperature for easy mixing.
- 1/4 cup granulated sugar For filling sweetness.
- 1 tsp alcohol-free vanilla extract
- 1 cup cherry pie filling Or your favorite cherry preserves.
- 1 ea egg, beaten For egg wash.
- Powdered sugar, for dusting Optional.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the crescent rolls onto the prepared sheet. Press all the perforated seams together to form one large rectangle.
- In a medium bowl, beat the softened cream cheese with the sugar and vanilla until smooth and creamy.
- Spread the cream cheese mixture over the dough rectangle, leaving a 1/2-inch border all around.
- Spoon the cherry pie filling in even dollops across the cream cheese layer.
- Fold the edges of the dough up and over the filling, pinching lightly to seal a shallow rim.
- Brush the dough edges with the beaten egg for a glossy finish.
Baking
- Bake for 15–20 minutes, until the edges are puffed and golden, and the center is set.
- Let the danish cool on the sheet for 10 minutes, then dust with powdered sugar before slicing and serving.
Notes
Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5–7 minutes.