Description
This easy, buttery, and creamy dessert is made with flaky crescent rolls, a rich cheesecake filling, and a cinnamon-sugar topping. It’s perfect for breakfast, brunch, or a sweet treat!
Ingredients
Units
Scale
- For the Casserole:
- 2 (8 oz) cans crescent roll dough
- 2 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice (optional, for extra flavor)
- For the Topping:
- 1/4 cup melted butter
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the Bottom Layer: Unroll one can of crescent roll dough and press it into the bottom of the dish, sealing the seams together.
- Make the Cheesecake Filling: In a bowl, beat together cream cheese, sugar, vanilla extract, and lemon juice until smooth. Spread evenly over the crescent roll layer.
- Add the Top Layer: Unroll the second can of crescent roll dough and lay it over the cream cheese filling, pressing the seams together gently.
- Make the Topping: Mix melted butter, sugar, and cinnamon. Brush or drizzle it over the top layer of dough.
- Bake: Bake for 30-35 minutes, or until golden brown and set.
- Cool & Serve: Let cool for at least 15 minutes before slicing. Enjoy warm or chilled!
Notes
- Extra crunch? Add chopped pecans or walnuts to the cinnamon-sugar topping.
- Want it even sweeter? Drizzle with honey or caramel after baking.
- Storing: Keep leftovers refrigerated for up to 4 days.
Nutrition
- Calories: 320
- Sugar: 18g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg