This recipe goes by many names, which of course means it is well loved. I call it Crescent Roll Cream Cheese Coffee Cake, but you can also find it by searching for Cream Cheese Squares, Cream Cheese Danish Casserole or Sopapilla Cheesecake Bars. Most versions call for 2 packages of crescent rolls and are baked in a 9x13 inch pan. My version uses 1 package of crescent rolls and an 8-inch pan.
Some versions call for extra butter, but this version is the light version. Heh, not quite. But it is a very simple, delicious morning treat that's not too expensive and can be made in minutes. It's a marvelous little spin on Cheese Danish pastries, and I have no idea how I avoided making it all these year.
8-Inch Pan Crescent Roll Cream Cheese Coffee Cake
To start, you put crescent dough over the bottom of an 8-inch pan and top it with a mixture of cream cheese, egg, sugar and vanilla. I lined mine with foil, but you can skip this step if you like.
You then spread remaining crescent dough on top, brush with a little egg and sprinkle with sugar.
Then bake! After baking, you let it cool a bit (cream cheese filling is usually better warm rather than piping hot), then cut into squares. If you have some leftover vanilla frosting around, you can add squiggles of that, too.
You can serve it at room temperature, slightly warmed or even straight up cold from the refrigerator. It's actually good that way -- kind of like a cheesecake bar.
8-Inch Pan Cheese Danish
As you can see from the picture, my version is baked in an 8-inch square pan and requires only 1 package of Pillsbury crescent rolls. If you are serving a crowd, you can double it and bake it in a 9x13 inch pan. If doubling, do not double the egg. Just put the yolk in with the softened cream cheese and use the white for brushing the pastry.
Crescent Roll Cream Cheese Coffee Cake
- 1 tube crescent rolls
- 1 package cream cheese 8 ounces, softened
- 2 tablespoons lightly beaten egg from one egg that you've cracked into a cup and stirred
- ½ cup sugar
- ¼ teaspoon vanilla extract
- More lightly beaten egg from same egg
- 3 tablespoons of sugar mixed with about 1 teaspoon of cinnamon
- Preheat oven to 350 degrees F. Line an 8 inch square pan with nonstick foil
- Arrange half the dough over the bottom of the pan and press pieces together to make a crust.
- In a mixing bowl, beat the cream cheese with the 2 tablespoons egg, sugar and vanilla until smooth. Spread cheese mixture over dough.
- Arrange remaining dough pieces over the cheese mixture, covering cheese completely. Brush with some of the remaining egg and sprinkle with cinnamon sugar.
- Bake at 350 for about 22 minutes or until edges are lightly browned. Let cool completely