If you’re looking for a sweet treat that combines soft bread with rich, creamy cheesecake filling, you’ve got to try this cheesecake danish recipe using King’s Hawaiian bread. The natural sweetness of the bread pairs perfectly with the tangy cream cheese filling, creating a dessert or breakfast that feels just a little extra special.
This cheesecake danish is simple enough for a weekend morning, yet impressive enough to serve guests. Once you try this recipe, it’ll become a go-to indulgence, perfect for cozy mornings or celebratory brunches.
Why You’ll Love This Recipe
- Uses King’s Hawaiian bread for a uniquely soft and sweet base.
- Creamy cheesecake filling with a hint of lemon zest for brightness.
- Easy to prepare with common ingredients and minimal hands-on time.
- Perfect for breakfast, brunch, or a delightful dessert.
- Can be made ahead and reheated without losing flavor or texture.
Ingredients
Gather these ingredients to make the perfect King’s Hawaiian Cheesecake Danish.
- 1 loaf King’s Hawaiian bread (12 slices)
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 2 tbsp all-purpose flour
- 1 tbsp unsalted butter, melted
- 1/4 cup powdered sugar (for glaze)
- 1 tbsp milk (for glaze)
- Fresh mint or sliced strawberries (optional garnish)
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 6
- Calories: Approximately 320 per serving
How to Make The Pioneer Woman Recipe 🥙 | King’s Hawaiian Cheesecake Danish | Facebook
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Cut each slice of King’s Hawaiian bread diagonally to create two triangular pieces for easier folding.
- In a medium bowl, beat the softened cream cheese, sugar, egg, vanilla extract, lemon zest, and flour until smooth and creamy.
- Spread about 2 tablespoons of the cheesecake filling onto the center of each bread triangle, then fold the edges over the filling to form a neat pocket.
- Place the danishes on the prepared baking sheet and brush the tops lightly with melted butter to encourage golden browning.
- Bake for 18-20 minutes or until the bread is toasted and the filling is set with slight browning on top.
- Meanwhile, whisk together powdered sugar and milk to create a smooth glaze.
- Remove danishes from the oven, let cool for 5 minutes, then drizzle the glaze over the warm pastries.
- Garnish with fresh mint or strawberries if desired, and serve warm or at room temperature.
Tips for the Best Results
- Use room temperature cream cheese for easier mixing and a smoother filling.
- Don’t overfill the bread pockets to prevent filling from leaking during baking.
- Brush the melted butter gently to avoid soggy bread but still get a golden crust.
- Let danishes cool slightly before glazing to help the icing set nicely.
- For added flavor, sprinkle a pinch of cinnamon into the filling mixture.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This helps keep the cream cheese filling fresh and the bread soft but not soggy.
To reheat, place a danish on a baking sheet and warm in a 325°F oven for 5-7 minutes or until heated through. Avoid microwaving to keep the bread from becoming chewy.
Frequently Asked Questions
Can I use other breads instead of King’s Hawaiian?
Yes, but King’s Hawaiian bread provides a unique sweetness and softness that complements the cheesecake filling best. Brioche or challah would be good alternatives.
Is it possible to make these danishes ahead of time?
You can assemble the danishes and store them unbaked in the fridge for up to 24 hours. Bake fresh when ready for best texture and flavor.
Can I freeze these danishes?
Yes, freeze baked danishes in a sealed container for up to 1 month. Thaw overnight in the refrigerator and reheat in the oven before serving.
What can I use instead of lemon zest?
If you don’t have lemon zest, a few drops of lemon juice or orange zest can add a nice citrus note without overpowering the cream cheese flavor.
