Description
This Cheesecake Crescent Rolls Casserole is a quick, easy, and indulgent dessert that combines creamy cheesecake filling with buttery crescent rolls. A perfect treat for breakfast, brunch, or dessert, it’s topped with a cinnamon-sugar crust for an irresistible bite.
Ingredients
Units
Scale
2 cans (8 oz each) refrigerated crescent rolls
16 oz cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted
1/4 cup granulated sugar (for topping)
1 teaspoon ground cinnamon
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or butter.
- Prepare the bottom layer: Unroll one can of crescent rolls and press it evenly into the bottom of the prepared baking dish. Pinch the seams together to seal.
- Make the cheesecake filling: In a medium bowl, beat the softened cream cheese, 1 cup of granulated sugar, and vanilla extract until smooth and creamy.
- Add the filling: Spread the cream cheese mixture evenly over the crescent roll layer.
- Top with crescent rolls: Unroll the second can of crescent rolls and place it over the cream cheese filling. Press the seams together to seal.
- Add butter and cinnamon sugar: Pour the melted butter evenly over the top layer of crescent rolls. In a small bowl, mix together the remaining 1/4 cup of sugar and the ground cinnamon. Sprinkle this mixture evenly over the buttered crescent rolls.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and slightly crispy.
Notes
You can drizzle the top with honey or caramel sauce for extra sweetness.
Swap the vanilla extract for almond extract for a different flavor twist.
Store leftovers in the fridge for up to 4 days—this dessert tastes great cold too!