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Holiday Cherry Cheese Danish

 Holiday Cherry Cheese Danish
Our family of seven is thrilled when I serve this cherry-cheese Danish. —Doris Hostetler, Clarkrange, Tennessee
24 ServingsPrep: 35 min. + rising Bake: 20 min.


  • 1 tablespoon active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1/2 cup butter, softened
  • 1/2 cup sour cream
  • 2 eggs
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 3 cups all-purpose flour
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 2 egg yolks
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 tablespoon confectioners' sugar
  • 1 jar (12 ounces) cherry jam


  • In a small bowl, dissolve yeast in warm water. In a bowl, combine the
  • butter, sour cream, eggs, sugar and salt. Add yeast mixture and
  • flour; beat until smooth (do not knead). Place in a greased bowl,
  • turning once to grease top. Cover and refrigerate overnight.
  • For filling, in a bowl, beat cream cheese, sugar, egg yolk and
  • vanilla until blended. Punch dough down. Turn onto a lightly floured
  • surface; divided in half. Roll out each portion into a 16-in. x

2 of 2

Holiday Cherry Cheese Danish (continued)

Directions (continued)

  • 10-in. rectangle on a greased baking sheet. Spread filling down
  • center of each rectangle. On each long side, cut 1-1/2-in.-wide
  • strips about 3 in. into center. Starting at one end, fold
  • alternating strips at an angle across filling. Pinch ends to seal.
  • Curve one end, forming a candy cane. Cover and let rise until
  • doubled, about 1 hour.
  • Bake at 350° for 20-25 minutes or until golden brown. Carefully
  • remove from pans to wire racks to cool. Sprinkle with confectioners'
  • sugar. Stir jam, then spoon over top of leaves, creating candy cane
  • stripes. Refrigerate leftovers. Yield: 2 coffee cakes.
Nutritional Facts: 1 serving (1 slice) equals 206 calories, 9 g fat (5 g saturated fat), 59 mg cholesterol, 100 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.