Preheat oven to 350 degrees. Line a 9X13-inch pan with aluminum foil and spray with cooking spray.
With an electric mixer. beat cream cheese until creamy. Add sugars, egg, and vanilla extract and mix well.
Unroll 1 can of crescent rolls and spread out in bottom of prepared pan. Press perforations to seal.
Spread cream cheese mixture over crescent roll dough.
If using blueberry preserves, spread about 1/3 cup to 1/2 cup over cream cheese mixture. I like to spread it on just one half so half the danish has blueberry and the other half is just cream cheese.
Unroll the second roll of crescent rolls and place on top of cream cheese. Press on perforations to seal.
Stir together melted butter, 1/4 cup sugar, and cinnamon. Spread evenly on top. Sprinkle with pecans.
Make 30 to 35 minutes, until golden brown.
Serve warm or chilled.