Ingredients

The following ingredients have 16 Servings
  • 2 (8-ounce) packages cream cheese, (softened)
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 (8-count) cans refrigerated crescent roll dough
  • Blueberry Preserves, (optional)
  • 1/4 cup butter, (melted)
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 cup finely chopped pecans

Instruction

  • Preheat oven to 350 degrees. Line a 9X13-inch pan with aluminum foil and spray with cooking spray.
  • With an electric mixer. beat cream cheese until creamy. Add sugars, egg, and vanilla extract and mix well.
  • Unroll 1 can of crescent rolls and spread out in bottom of prepared pan. Press perforations to seal.
  • Spread cream cheese mixture over crescent roll dough.
  • If using blueberry preserves, spread about 1/3 cup to 1/2 cup over cream cheese mixture. I like to spread it on just one half so half the danish has blueberry and the other half is just cream cheese.
  • Unroll the second roll of crescent rolls and place on top of cream cheese. Press on perforations to seal.
  • Stir together melted butter, 1/4 cup sugar, and cinnamon. Spread evenly on top. Sprinkle with pecans.
  • Make 30 to 35 minutes, until golden brown.
  • Serve warm or chilled.