Danish Cream Cheese Cake

This cream cheese Danish comes together with a tube of crescent roll dough and about 20 minutes of prep. It’s the kind of recipe that feels like cheating but tastes like you spent all morning baking.

A fluffy vanilla cream cheese filling gets spread over the dough, then topped with a cinnamon-sugar and chopped nut mixture. The dough folds over the edges to cradle everything inside.

Once it’s golden and puffed from the oven, a dusting of powdered sugar finishes it off. Cut it into slices and watch it vanish at the breakfast table.

Pro Tips

• Let the cream cheese soften fully at room temperature. Cold cream cheese won’t beat smooth and you’ll end up with lumps in the filling.
• Don’t over-beat the filling. You want it fluffy, not runny.
• Fold the dough edges loosely over the filling. A tight seal traps steam and makes the center soggy.
• This is best served the day it’s baked. The crescent dough loses its flakiness overnight.