Description
A delicious and easy-to-make cheesecake danish using King’s Hawaiian Sweet Bread, perfect for breakfast or dessert.
Ingredients
- 2 cups King’s Hawaiian Sweet Bread, torn into small pieces
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup sour cream
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup powdered sugar (for dusting)
- 1 tablespoon milk (for glaze)
Instructions
- Preheat your oven to 350°F. Grease a 9-inch round pie dish or a similar baking dish.
- In a large mixing bowl, combine the torn pieces of King’s Hawaiian Sweet Bread and set aside.
- In another bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the vanilla extract, egg, sour cream, ground cinnamon, and salt. Mix until fully combined.
- Pour the cream cheese mixture over the torn bread pieces and gently fold until the bread is well coated.
- Transfer the mixture into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden and the center is set.
- Remove from the oven and let it cool for about 10 minutes.
- In a small bowl, whisk together the powdered sugar and milk to create a glaze. Drizzle over the warm cheesecake danish before serving.
- Serve warm or at room temperature. This dish is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
Notes
- For a chocolate twist, add 1/2 cup of mini chocolate chips to the cream cheese mixture.
- For a fruity variation, fold in 1 cup of fresh berries before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg