Danish cheesecake has always been my favorite. We didn’t eat them much at home growing up, but there always seemed to be a box full of them during Sunday service. Whether it was plain cheese, a cherry, or an apple, I was completely okay with eating these sweets for breakfast.
- (2) 8-ounce packages Croissant Dough
- (2) 21-ounce cans Apple Pie Filling
- (2) 8-ounce packages Softened Cream Cheese
- ¾ cup powdered sugar
- ½ cup butter (1 stick), melted
- 3 teaspoons vanilla
- 2 teaspoons cinnamon
Preheat the oven to 375 degrees F and grease a 9×13 baking dish.
Roll out the first package of dough into a crescent shape and place it on the bottom of the prepared baking dish.
In a medium bowl, beat cream cheese, powdered sugar and vanilla until smooth.
Spread the cream cheese mixture over the croissants and arrange evenly in a single layer.
Place the two jars of apple pie filling on top of the cream cheese layer and spread evenly.
Place the second crescent-shaped roll of dough on top of the apples and pour the melted butter over it.
Sprinkle with cinnamon and bake in the oven for 30-34 minutes.
Wait for bars to cool before cutting.
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