One of my favorite desserts is cheesecake — however, I rarely have the necessary 4-5 packages of cream cheese in my refrigerator. Plus, cheesecake usually takes more focus, time, and energy than I have these days 🙂
So I’m always on the lookout for simple cheesecake-like recipes… and I’m excited to share one of my new favorites with you today.
It’s so, SO simple, it only uses 1 package of cream cheese, and it’s fully customizable depending on your family’s preferences. Plus, since it’s more of a “danish”, you could almost pass it off as a special breakfast treat (Dave and I may have done this once or twice!)
If you’re a fan of cheesecake but don’t have the time or ingredients… try this recipe.
Recipe for Easy Cream Cheese Danish
Makes an 8″ x 8″ pan (or approximately 9 servings) You can double it for a 9″ x 13″ pan.
- 1 can refrigerated crescent roll dough; divided
- 1 8-oz. pkg. cream cheese
- 1/2 c. sugar
- 1 t. vanilla
- 1 egg
- 1/4 c. chocolate chips (optional)
- 1/3 c. powdered sugar
- 1 – 2 T. milk
- 1/2 t. vanilla
Preheat oven to 350*F and grease an 8″x8″ baking pan.
Line the bottom of the pan with 1/2 of the crescent roll dough. Pinch the seams together.
In a medium bowl, beat the cream cheese, sugar, vanilla, and egg together until smooth. Stir in chocolate chips if desired.
Spread the mixture over the crescent rolls and then lay the remaining half of the crescent roll dough on top of the cheese mixture. (I found that it was easier to lay the dough on the counter first and pinch the seams together BEFORE I placed the dough on top of the cream cheese mixture).
Bake for 30-35 minutes or until the top is golden brown.
Cool for 20 minutes (I put it in the fridge, uncovered).
In a small bowl, mix glaze ingredients together until it reaches the consistency you want. Then drizzle over danish. You could also top with canned cherry pie filling, chocolate syrup, nuts, whipped cream, etc.
Serve immediately or cover and refrigerate (it will stay good for a few days.)
I literally made this recipe for the first time on a Sunday evening while a frozen pizza was in the oven (which only takes about 20 minutes). The danish was completely ready to go in the oven before the pizza was finished — that’s how quick and easy it was to make.
Dave and I both give this simple recipe 2 thumbs up, and it’s SOOOO much easier than cheesecake!
I’ve made this recipe a few times already, but I’m thinking about doubling the filling so it’s “thicker”. I assume I’ll have to adjust the baking time a bit, but I’ll also be able to cut the pieces smaller. Oh the possibilities!
If you share my love of cheesecake, I’d highly recommend giving this simple yet elegant recipe a try.
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