If you are looking for a tropical twist on a beloved pastry favorite, this Hawaiian Cheesecake Danish Recipe is an absolute must-try. With its flaky puff pastry crust cradling a rich, creamy cheesecake filling, topped with luscious pineapple and shredded coconut, it’s a delightful blend of textures and flavors that bring sunshine to your kitchen. Perfect for breakfast, brunch, or a special dessert, this recipe captures the vibrant essence of Hawaii’s sweetest ingredients wrapped in a classic Danish format that everyone will adore.
Ingredients You’ll Need
The magic of this Hawaiian Cheesecake Danish lies in its thoughtfully simple ingredients. Each item plays a crucial role in balancing texture, flavor, and that irresistible tropical vibe, all while being easy to find and work with.
- Cream cheese (2 cups): The creamy base that adds luscious richness and smoothness to the cheesecake filling.
- Granulated sugar (1/2 cup): Provides essential sweetness to brighten the filling.
- Brown sugar (1/4 cup): Adds warm, caramel-like depth to the flavor profile.
- Vanilla extract (1 teaspoon): Enhances the overall sweetness with fragrant undertones.
- Heavy cream (1/2 cup): Makes the filling perfectly rich and velvety without being overly dense.
- Large eggs (2): Help bind the filling and give it structure while keeping it light.
- All-purpose flour (1 tablespoon): Stabilizes the filling for a smooth, set texture.
- Salt (1/4 teaspoon): Balances the sweetness and intensifies flavors.
- Puff pastry (1 package): Creates a flaky and golden crust that simply melts in your mouth.
- Crushed pineapple, drained (1/2 cup): Provides juicy tropical sweetness with a vibrant kick.
- Shredded coconut (1/4 cup): Adds delightful chew and that classic island flair.
- Butter (1 tablespoon): Enhances the pineapple topping with richness and helps it caramelize slightly.
- Cornstarch (1 tablespoon): Thickens the pineapple topping into the perfect syrupy consistency.
How to Make Hawaiian Cheesecake Danish Recipe
Step 1: Prep the Oven and Pastry
Start by preheating your oven to 350°F (175°C)—this ensures that the puff pastry bakes evenly and gets that perfect golden color. Unroll your puff pastry onto a parchment-lined baking sheet, then trim it to your preferred rectangle or square shape. Lightly score a 1-inch border around the edges with a fork to help the pastry puff nicely while keeping the filling contained.
Step 2: Chill the Pastry
Pop your prepared puff pastry into the refrigerator while making the filling. This chilling step firms up the dough, preventing it from puffing up too much in the center, which gives you a beautiful crust around the edges.
Step 3: Create the Cheesecake Filling
In a large bowl, beat the cream cheese until perfectly smooth and creamy. Add both granulated and brown sugars and combine thoroughly for a sweet but nuanced flavor. Stir in vanilla extract for depth. In a separate bowl, whisk the eggs and add them one at a time, fully incorporating each before adding the next. Mix in the heavy cream until the mixture feels luxuriously smooth and has thickened slightly. Finally, sift in the flour and salt, folding gently to keep the filling light but stable.
Step 4: Assemble and Bake the Danish
Retrieve your chilled puff pastry and spread the cheesecake mixture evenly within the scored border, leaving that one-inch edge free. Bake this in your preheated oven for 25 to 30 minutes or until the crust transforms into an enticing golden brown and the filling becomes firm to the touch but still soft.
Step 5: Prepare the Pineapple-Coconut Topping
While the cheesecake layer bakes, set a small saucepan over medium heat with the drained crushed pineapple, shredded coconut, butter, and cornstarch. Stir constantly as the mix heats, slowing thickening into a sweet syrupy topping after about 5 minutes. This topping brings a tropical burst of flavor that elevates the entire dish.
Step 6: Finish Baking with the Topping
Once your Danish comes out of the oven, allow it to cool briefly, then spread the luscious pineapple and coconut topping evenly over the cheesecake layer. Return it to the oven for an additional 5 minutes so the topping sets nicely without losing its vibrant texture.
Step 7: Cool and Serve
Remove your masterpiece from the oven and let it cool completely on the baking sheet. This resting period ensures clean slices and that perfect creaminess in every bite.
How to Serve Hawaiian Cheesecake Danish Recipe
Garnishes
To add a little extra flair, consider a sprinkle of toasted coconut flakes or a few fresh pineapple chunks on the side. These garnishes not only enhance the tropical presentation but bring added texture and freshness to each serving.
Side Dishes
This delightful danish pairs wonderfully with a light, fruity salad or a refreshing cup of hot herbal tea. If you’re serving it as part of brunch, think about including fresh berries or citrus segments to amplify those bright island flavors.
Creative Ways to Present
For a fun twist, cut the Danish into small squares and serve on a platter as bite-sized treats at a party. Another beautiful idea is to serve alongside a dollop of whipped cream infused with a touch of coconut or pineapple juice — think of it as a tropical cloud complementing every bite.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness. The Danish will still have that lovely creaminess and flaky texture but is best eaten sooner rather than later.
Freezing
You can freeze the baked Danish after it cools completely. Wrap it tightly in plastic wrap and aluminum foil to protect from freezer burn. It will keep well for up to 1 month. When you’re ready to enjoy, thaw it overnight in the fridge.
Reheating
For the best experience, reheat the Danish in a preheated oven at 325°F (160°C) for about 10 minutes. This warms the cheesecake filling and refreshes the puff pastry’s flakiness without drying it out.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Absolutely! Fresh pineapple can add a bright, vibrant flavor and fantastic texture. Just be sure to finely chop and drain it well, as excess juice can make the topping too runny.
Is it possible to make this recipe dairy-free?
You can try substituting dairy-free cream cheese and coconut cream for the cream cheese and heavy cream. Keep in mind the texture may vary slightly, but it will still be delicious and carry the tropical vibe.
How long does this Hawaiian Cheesecake Danish Recipe take to prepare?
The prep time is about 20 minutes, with 45 minutes of baking time, making it a rewarding dish ready in just over an hour from start to finish.
Can I use regular cake flour instead of all-purpose flour?
All-purpose flour is preferable since it provides the right amount of structure. Cake flour is lighter and might make the filling less stable, so it’s best to stick with all-purpose for this recipe.
What’s the best way to prevent the puff pastry edges from burning?
Scoring a border around the puff pastry helps control how it puffs up and bakes evenly. You can also cover the edges lightly with foil if you notice they brown too quickly during baking.
Final Thoughts
There is something truly special about the Hawaiian Cheesecake Danish Recipe; it brings a bit of island magic right into your kitchen with every bite. Whether you’re treating friends, hosting brunch, or simply indulging in a personal sweet escape, this Danish promises vibrant flavors, satisfying textures, and a beautiful presentation that will make everyone ask for seconds. Give it a try — your taste buds will thank you!
Print
Hawaiian Cheesecake Danish Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 45m
- Total Time: 1h 5m
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Description
This Hawaiian Cheesecake Danish combines a creamy, smooth cheesecake filling with a flaky puff pastry crust, topped with a luscious pineapple and coconut syrup. A perfect balance of tropical flavors and rich textures, ideal for a delightful dessert or brunch treat.
Ingredients
Cheesecake Filling
- 2 cups cream cheese
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 2 large eggs
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
Pastry
- 1 package puff pastry
Pineapple Topping
- 1/2 cup crushed pineapple, drained
- 1/4 cup shredded coconut
- 1 tablespoon butter
- 1 tablespoon cornstarch
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal baking temperature before assembling the Danish.
- Prepare Puff Pastry: Unroll the puff pastry sheet onto a parchment-lined baking sheet and trim the edges to form a rectangle or square shape as preferred.
- Score Pastry Border: Use a fork to lightly score a border approximately 1 inch from the edge of the pastry, which will create a raised edge for the filling.
- Chill Pastry: Place the scored puff pastry in the refrigerator to stay firm while preparing the filling.
- Beat Cream Cheese: In a large bowl, beat the cream cheese with an electric mixer on medium speed until it becomes smooth and creamy.
- Add Sugars: Mix in granulated sugar and brown sugar until the mixture is fully combined and smooth.
- Add Vanilla: Stir in vanilla extract and continue mixing until well blended.
- Whisk Eggs: In a separate bowl, whisk the eggs thoroughly until well-beaten.
- Incorporate Eggs: Add the eggs one at a time to the cream cheese mixture, beating well after each addition to maintain a smooth texture.
- Add Heavy Cream: Pour in the heavy cream and mix until the filling is fully smooth and slightly thickened.
- Sift Dry Ingredients: Sift together the all-purpose flour and salt, then gradually fold into the cheesecake filling, stirring gently to incorporate without deflating.
- Fill Pastry: Remove the puff pastry from the refrigerator and evenly spread the cheesecake filling over the center, within the scored border.
- Bake Initial Danish: Place the baking sheet in the oven and bake for 25-30 minutes, until the puff pastry edges are golden brown and the cheesecake filling is set.
- Prepare Pineapple Topping: While the Danish bakes, combine drained crushed pineapple, shredded coconut, butter, and cornstarch in a small saucepan over medium heat.
- Simmer Topping: Stir the topping mixture and bring to a simmer, cooking for about 5 minutes until it thickens into a syrupy consistency.
- Cool Danish Slightly: Once the Danish is done, remove it from the oven and allow it to cool slightly for easier topping application.
- Add Pineapple Topping: Spread the thickened pineapple and coconut topping evenly over the cheesecake filling.
- Bake Again: Return the Danish to the oven and bake for an additional 5 minutes to let the topping set.
- Cool Fully: Remove the Danish from the oven and let it cool completely on the baking sheet before slicing and serving to ensure clean cuts.
Notes
- Ensure the puff pastry remains cold until just before baking to maintain its flakiness.
- Drain the crushed pineapple thoroughly to prevent a soggy crust.
- Use an electric mixer for the cheesecake filling to achieve a creamy and smooth texture.
- Allow the Danish to cool completely before slicing to avoid filling spill-out.
- Shredded coconut can be toasted lightly if a nuttier flavor is desired.
- For a less sweet version, reduce the granulated and brown sugars slightly.
