Pineapple Cheesecake Danish Recipe

Name: Pineapple Cheesecake Danish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Pineapple Topping; 1 (1 lb) can crushed pineapple, well drained; 1/2 teaspoon grated orange zest; 2 tablespoons honey; 1 1/2 tablespoons cornstarch; Cheesecake filling; 6 ounces cream cheese; 2 tablespoons cornstarch; 3 tablespoons sugar; 1 egg yolk (white will be used for brushing over assembled pastry); 1/2 teaspoon vanilla extract; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground cinnamon; Glaze; 1/4 cup confectioners' sugar; 1 teaspoon vanilla extract; 1 -2 teaspoon orange juice or 1 -2 teaspoon milk; Pastry; 1 (8 ounce) can crescent roll dough

Servings: persons

Pineapple Topping
1 (1 lb) can crushed pineapple, well drained
1/2 teaspoon grated orange zest
2 tablespoons honey
1 1/2 tablespoons cornstarch
Cheesecake filling
6 ounces cream cheese
2 tablespoons cornstarch
3 tablespoons sugar
1 egg yolk (white will be used for brushing over assembled pastry)
1/2 teaspoon vanilla extract
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
Glaze
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 -2 teaspoon orange juice or 1 -2 teaspoon milk
Pastry
1 (8 ounce) can crescent roll dough

1
To make Pineapple Topping: Empty crushed pineapple into a small saucepan; add orange zest, honey and corn starch and mix well. Cook for 2-3 minutes, or until pineapple mixture is very thick. Remove from heat and cool completely. (Can be prepared up to 1 day ahead. Refrigerate until ready to use).
2
To make Cheesecake Filling: Beat all the filling ingredients to combine well.
3
To assemble: Tear the pastry squares along the perforations so that you have 4 rectangles (do NOT separate the rectangles into crescents) and place on baking pan or cookie pan lined with parchment paper or silpat. Cut each rectangle down the middle so you have 8 squares. Divide the cheesecake filling evenly amongst the squares, dolloping it into the centre of each square and flattening it somewhat lengthwise so that filling is stretched down the pastry square, and not just blobbed in the middle. Don't bring it too close to the edges as it may leak out while baking. Over the cheesecake filling, distribute the pineapple topping evenly. Bring opposite corners of pastry in, slightly overlapping one corner over the other, to create Danish. Brush pastries with reserved egg white.
4
Preheat oven to 375u00b0F Bake pastries for 20-25 minutes or until golden brown. Watch carefully after the first 10 minutes, if the pastry appears to be getting too dark, loosely cover with aluminum foil and continue baking.
5
For Glaze: In a bowl, combine confectioner's sugar, vanilla and enough milk to achieve desired consistency. Drizzle over top of pastries.
6
Enjoy!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Pineapple Topping, 1 (1 lb) can crushed pineapple, well drained, 1/2 teaspoon grated orange zest, 2 tablespoons honey, and more.

Yes, Pineapple Cheesecake Danish falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Cheesecake Danish

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