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Cheesecake Crescent Rolls Casserole

Cheesecake Crescent Rolls Casserole

This Cheesecake Crescent Rolls Casserole is a flaky, creamy, cinnamon-sugar topped dessert casserole made with crescent dough and a smooth cheesecake filling—perfect for brunch or an easy crowd-pleasing treat.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Brunch, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crescent Roll Layers
  • 2 cans refrigerated crescent roll dough 8-ounce cans
Cheesecake Filling
  • 16 oz cream cheese softened (two 8-ounce packages)
  • 3/4 cup granulated sugar for filling
  • 1 tsp vanilla extract
Cinnamon Sugar Topping
  • 1/2 cup unsalted butter melted
  • 1/4 cup granulated sugar for topping
  • 1 tsp ground cinnamon

Equipment

  • 9x13 inch baking dish
  • Mixing bowl
  • Hand Mixer or Whisk
  • Measuring Cups & Spoons
  • Spatula

Method
 

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  2. Unroll 1 can of crescent roll dough and press it into the bottom of the baking dish, pinching the seams to seal.
  3. In a mixing bowl, beat the softened cream cheese, 3/4 cup sugar, and vanilla extract until smooth and creamy.
  4. Spread the cheesecake filling evenly over the bottom crescent layer.
  5. Unroll the second can of crescent roll dough and carefully lay it over the filling. Pinch any seams to seal as best as possible.
  6. Pour the melted butter evenly over the top layer.
  7. Mix 1/4 cup sugar and cinnamon together, then sprinkle evenly over the buttered top.
  8. Bake for 30–35 minutes, or until puffed and golden brown. If browning too quickly, tent loosely with foil for the last 5–10 minutes.
  9. Cool for about 15 minutes before slicing and serving. Refrigerate leftovers.

Notes

For extra flair, serve with fresh berries, powdered sugar, or a drizzle of caramel. You can also add a thin layer of fruit preserves under the top crust for a fruity twist.