This post may contain affiliate links. Read my disclosure policy. I made a double batch of these cheesecake danish for my family (don’t freak out that there are 2 blocks of cream cheese and 4 egg yolks in the mixing bowl) and they were all gone by day 2. They are best fresh and warm, but I made them the night before, popped them in the fridge and they were great the next day. The filling is a simplified version of my cheesecake recipe and I used pre-made Pepperidge Farm puff pastry. This Cheesecake Danish is Easy and good – you can’t go wrong with that! The idea for these comes from Kristina who makes a pumpkin cheesecake version.
Ingredients for Cheesecake Danish:
8 oz cream cheese, at room temperature 1/3 cup sugar 2 large egg yolks, room temperature 1 tsp pure vanilla extract 1/4 tsp salt 1 tsp lemon juice 1 box (2 sheets) Pepperidge Farm Puff Pastry, thawed according to package instructions 1 large egg 1 Tbsp water Powdered sugar – optional
How to Make the Best Cheese Danish:
Preheat oven to 400 ˚ F. 1. Place cream cheese and sugar in a bowl and using electric hand mixer, beat on low speed until smooth.
Add egg yolks, vanilla, salt and lemon juice and continue mixing just until well blended.
Sprinkle flour on a clean, dry, non-stick surface. Unfold 1 pastry sheet on floured surface and roll it into a 10×10-inch square.
Cut pastry into 4 equal squares. Beat together 1 large egg and 1 Tbsp water with a fork. Brush the edges of each square with egg wash.
Place a heaping Tbsp of cheesecake mixture diagonally on each square.
Fold and overlap 2 of the edges. Pinch tightly to seal.
Place pastry on the lined baking dish. Brush the top of the pastry dough with egg wash. Complete the other pastries and repeat with the second puff pastry sheet.
Bake 20 minutes (rotating the pan after 10 minutes), until the edges are golden brown. When pastries are just warm, sprinkle with powdered sugar if desired.
