Danish Cream Cheese Cake
Yield
1 cakePrep
20 minCook
30 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
crescent roll dough
|
*
|
| 8 | ounces |
cream cheese
softened |
|
| 1 | each |
eggs
beaten |
|
| 1 ½ | teaspoons |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
nuts
chopped |
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
crescent roll dough
|
*
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 1 | each |
eggs
beaten |
|
| 7.5 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
nuts
chopped |
|
| 118 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
Directions
Spread crescent roll dough onto a greased cookie sheet, lengthwise.
Combine cream cheese, egg, flour, sugar and vanilla; beat until fluffy.
Spread over dough.
Reserve a few of the nuts to sprinkle on top.
Sprinkle combined nuts, sugar and cinnamon over cheese mixture.
Fold ends of dough into center over filling.
Sprinkle a few nuts on top.
Bake in preheated 350℉ (180℃) oven for ½ hour until brown.
Cool. Sprinkle with powdered sugar, if desired.
