Enjoy a simple yet decadent treat featuring buttery crescent roll layers filled with a smooth, sweetened cream cheese blend. Topped with a generous sprinkle of cinnamon sugar and a brush of melted butter, every bite boasts a crispy golden crust and a creamy, luscious center. Perfect for gatherings or a cozy night in, this dish delivers classic cheesecake flavor and warm pastry comfort, ready to serve in just under an hour.
Cheesecake Crescent Rolls Casserole is that perfect in-between of cozy home baking and no-fuss dessert. Creamy, layered, and cinnamon-sweet, this is one bake that always draws a crowd. We started making it for holiday brunches, but it quickly became a year-round favorite since it is so easy to whip up with just a few fridge and pantry basics.
I first tried this for a potluck and it disappeared long before dinner was served. Neighbors wanted the recipe and my own family now asks for it even on regular weekends.
Ingredients
- Refrigerated crescent roll dough: You want two cans. Choose original style for best baking and check the expiration date so it rises well.
- Cream cheese: Two regular blocks. Go full fat and let it soften for ultra-smooth results.
- Granulated sugar: You will need one cup for the creamy filling and two tablespoons more for the cinnamon topping. Choose fine or extra-fine sugar so it blends evenly.
- Vanilla extract: Classic vanilla makes the filling taste like a cheesecake bakery treat. Pure or high-quality imitation both work.
- Melted butter: Adds a golden touch and crispiness to the top. Choose unsalted for a sweeter taste.
- Ground cinnamon: Fresh and fragrant cinnamon gives the classic coffee cake aroma. Pick a jar within its freshness window for the boldest flavor.
Instructions
- Prepare the Baking Dish:
- Preheat your oven to three hundred fifty degrees Fahrenheit and grease a nine by thirteen inch baking dish really well. Make sure to get into the corners and edges so the rolls lift cleanly later.
- Layer the Bottom Crescent Dough:
- Unroll one full can of crescent roll dough and lay the pieces flat in the bottom of your dish. Press and pinch the seams together using your fingertips until it is one even layer. The dough should cover the entire surface with no gaps.
- Mix the Cheesecake Filling:
- In a mixing bowl blend the softened cream cheese, one cup of sugar, and the vanilla extract. Beat until the mixture turns completely smooth and fluffy. This takes about two to three minutes with an electric mixer or a strong whisk.
- Spread the Cream Cheese Layer:
- Using a spatula, dollop and then spread the cream cheese mixture over the bottom crescent dough. Spread evenly right to the edges in every corner.
- Top with Second Crescent Dough:
- Unroll your second can of dough and carefully place over the filling. Pinch the seams closed so the top is even and nothing leaks out during baking.
- Butter and Cinnamon Sugar Topping:
- Brush melted butter evenly across the top dough layer. In a small bowl, mix two tablespoons of sugar with one tablespoon of cinnamon and sprinkle this generously across the buttered dough.
- Bake:
- Place in the center of your oven and bake for about thirty minutes. The top should be golden brown and slightly puffed up.
- Cool and Serve:
- Let the casserole rest at least twenty minutes. This helps the filling set. Cut into squares and if you like, add a drizzle of honey for extra sweetness.
