Sweet Potato Cheesecake Danishes
There’s something about fall that makes me want to slow down, take a deep breath, and fill the kitchen with warm spices and sweet smells. These sweet potato cheesecake danishes are exactly that feeling, baked into golden rectangles that are both comforting and indulgent.
The filling is a dance between two flavors: silky, spiced sweet potato on one side, and creamy, tangy cheesecake on the other. Piped side by side on buttery puff pastry, they create little pockets of autumn traditions. Each bite is crisp at the edges, soft in the middle, and overflowing with fall flavor.
Before baking, I brush them with egg wash and sprinkle coarse brown sugar over the top. As they puff in the oven, the sugar melts into tiny caramelized pockets, adding a crunch that contrasts perfectly with the soft fillings. When they come out, the kitchen smells like fall itself: cinnamon, nutmeg, and just a hint of sweetness in the air. I can never wait long enough to taste one — that first bite is always the best.
These danishes are perfect for a slow weekend morning, a cozy coffee break, or even as a special treat for friends and family. They’re simple to make, elegant, and filled with the flavors of the season.
Sweet Potato Cheesecake Danishes Recipe
Yield: 6 danishes
Prep Time: 25-30 minutes
Bake Time: 20–22 minutes
Ingredients
Sweet Potato Filling
1 cup mashed roasted sweet potato (cooled)
2 tbsp brown sugar
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ground ginger
Pinch of salt
Cheesecake Filling (egg-free)
4 oz cream cheese, softened
3 tbsp powdered sugar
1 tsp vanilla extract
Pastry & Topping
1 sheet puff pastry, thawed but cold
1 egg + 1 tbsp water (egg wash)
Coarse brown sugar for sprinkling
Instructions
Prepare the sweet potato filling: Mix mashed sweet potato, brown sugar, cinnamon, nutmeg, ginger, and salt until smooth. Set aside.
Make the cheesecake filling: Beat cream cheese until smooth. Add powdered sugar and vanilla and whip until thick and fluffy. Chill briefly if needed for piping.
Prepare the pastry: Preheat oven to 400°F (200°C). Roll out puff pastry slightly and cut into 8 rectangles.
Assemble the danishes: Pipe sweet potato filling on one side of each rectangle and cheesecake filling on the other.
Finish and bake: Brush tops with egg wash and sprinkle with coarse brown sugar. Bake 20–22 minutes until puffed and golden.
Serve: Let cool slightly before enjoying warm.