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Cheesecake Crescent Roll Casserole
Sarah namedy

Cheesecake Crescent Rolls Casserole

This easy Cheesecake Crescent Rolls Casserole layers buttery crescent dough with creamy cheesecake filling and a cinnamon-sugar topping — a golden, sweet breakfast or dessert everyone will love.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 10 squares
Course: Breakfast, Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans refrigerated crescent roll dough
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 0.25 cup unsalted butter, melted
  • 1 tbsp ground cinnamon
  • 2 tbsp granulated sugar (for topping)

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • Electric mixer
  • Pastry brush
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to ensure easy release.
  2. Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared dish, pinching seams to seal.
  3. In a large bowl, beat softened cream cheese with 1 cup granulated sugar and vanilla extract until smooth and creamy.
  4. Spread the cream cheese mixture evenly over the crescent dough layer.
  5. Unroll the second can of crescent dough and lay it over the filling, pinching seams together for a smooth surface.
  6. Brush melted butter over the top. Mix cinnamon with 2 tbsp sugar and sprinkle evenly over the buttered surface.
  7. Bake for 30 minutes, or until the top is golden brown and crisp.
  8. Allow casserole to cool for at least 20 minutes to set before slicing into squares. Optionally drizzle with honey before serving.

Notes

Serve warm or chilled. For extra indulgence, drizzle with honey or caramel sauce. Add fruit preserves between layers for variety. Store leftovers covered in the fridge for up to 3 days and reheat gently before serving.