Cherry Danish Cheesecake Bars Recipe
Decadent creamy cheesecake filling and cherry pie filling is nestled between two sheets of buttery crescent rolls - perfect served for brunch or dessert!
Servings: 15
Equipment
Ingredients
- 2 8 ounce cans Refrigerated Crescent Roll Dough Sheets
- 16 ounces whipped cream cheese
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling
- 1 large egg white
- Icing optional topping
- Powdered sugar optional topping
Instructions
- Preheat the oven to 350 degrees F and line a 9x13-inch baking pan with parchment paper.
- Roll out one of the sheets of dough in the bottom of the pan, gently stretching it out to fit.
- In a large bowl or stand mixer, beat the cream cheese, sugar, 2 eggs, and vanilla until smooth.
- Pour the cream cheese mixture over the top of the dough.
- Spoon the cherry pie filling onto the top of the cream cheese mixture.
- Top with the other crescent roll sheet and brush it with an egg white.
- Bake for 30 to 35 minutes until the top is golden brown and puffy and the center of the danish slightly jiggles when you move it.
- Allow to cool at room temperature for about 2 hours before slicing and serving.
- Top with icing or powdered sugar or leave plain.
Notes
Creamy cheesecake filling and cherry pie filling is nestled between two sheets of buttery crescent rolls -perfect served for brunch or dessert!
Nutrition
Serving: 1g | Calories: 307kcal | Carbohydrates: 38g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Cholesterol: 69mg | Sodium: 187mg | Sugar: 24g
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