Cheesecake Crescent Rolls Casserole is a luscious dessert that’s surprisingly easy to make.

With layers of flaky crescent rolls and a creamy cheesecake filling, all topped with a sweet cinnamon-sugar crust, it’s the ultimate treat for gatherings, brunches, or a late-night indulgence.

Kitchen Equipment Needed:

9×13-inch baking dish
Mixing bowls
Hand or stand mixer
Spatula
Measuring cups and spoons

Ingredients:

For the casserole:

2 cans (8 oz each) refrigerated crescent roll dough
2 (8 oz each) blocks cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract

For the topping:

1/4 cup unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon

Directions:

1. Preheat the oven:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.

2. Layer the bottom crescent roll dough:

Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared baking dish, pinching the seams together to form a solid layer.

3. Make the cheesecake filling:

In a mixing bowl, beat the softened cream cheese, 1 cup of granulated sugar, and vanilla extract until smooth and creamy.

4. Spread the filling:

Evenly spread the cheesecake mixture over the crescent roll layer in the dish.

5. Add the top crescent roll layer:

Unroll the second can of crescent roll dough and lay it over the cheesecake filling. Pinch the seams together to create a solid top layer.

6. Prepare the topping:

In a small bowl, mix the melted butter, 1/4 cup of sugar, and cinnamon. Brush the mixture evenly over the top layer of crescent dough.

7. Bake:

Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the edges are slightly puffed.

8. Cool and serve:

Let the casserole cool for at least 15 minutes before slicing. Serve warm or chilled for a creamier texture.

Prep Time:

10 minutes

Cook Time:

30–35 minutes

Total Time:

45 minutes

Nutrition (per serving, 12 servings):

Calories: 290
Protein: 4g
Fat: 20g
Carbohydrates: 23g
Fiber: 0g
Sugar: 15g

Expert Tips:

Room temperature cream cheese: Ensuring the cream cheese is softened prevents lumps in the filling.
Customize the topping: Add a drizzle of honey or powdered sugar glaze for extra sweetness.
Flavor boost: Mix a teaspoon of lemon zest into the cheesecake filling for a tangy twist.

FAQs:

Can I make this recipe ahead of time?
Yes! Assemble the casserole, cover, and refrigerate overnight. Bake it fresh in the morning for best results.

Can I use low-fat cream cheese?
Yes, but the texture may be slightly less rich and creamy.

What other toppings can I use?
Try adding chopped nuts, chocolate chips, or a dusting of powdered sugar after baking.

Storing & Reheating:

Storing: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheating: Reheat individual slices in the microwave for 20–30 seconds or in a 325°F (160°C) oven for 10 minutes.

Substitutions & Variations:

Sugar substitute: Use a granulated sugar substitute like erythritol for a lower-sugar option.
Fruit addition: Spread a layer of fruit preserves or fresh berries over the cheesecake filling before adding the top crescent roll layer.
Spice it up: Add a pinch of nutmeg or cardamom to the topping for extra warmth.

Cheesecake Crescent Rolls Casserole

Cheesecake Crescent Rolls Casserole is a luscious dessert that’s surprisingly easy to make. With layers of flaky crescent rolls and a creamy cheesecake filling, all topped with a sweet cinnamon-sugar crust, it’s the ultimate treat for gatherings, brunches, or a late-night indulgence.

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Equipment

- 9x13-inch baking dish
Mixing bowls
- Hand or stand mixer
Spatula
Measuring cups and spoons

Ingredients

#### For the casserole:
- 2 cans 8 oz each refrigerated crescent roll dough
- 2 8 oz each blocks cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
#### For the topping:
- 1/4 cup unsalted butter melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon

Instructions

#### 1. Preheat the oven:
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper.
#### 2. Layer the bottom crescent roll dough:
Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared baking dish, pinching the seams together to form a solid layer.
#### 3. Make the cheesecake filling:
In a mixing bowl, beat the softened cream cheese, 1 cup of granulated sugar, and vanilla extract until smooth and creamy.
#### 4. Spread the filling:
Evenly spread the cheesecake mixture over the crescent roll layer in the dish.
#### 5. Add the top crescent roll layer:
Unroll the second can of crescent roll dough and lay it over the cheesecake filling. Pinch the seams together to create a solid top layer.
#### 6. Prepare the topping:
In a small bowl, mix the melted butter, 1/4 cup of sugar, and cinnamon. Brush the mixture evenly over the top layer of crescent dough.
#### 7. Bake:
Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the edges are slightly puffed.
#### 8. Cool and serve:
Let the casserole cool for at least 15 minutes before slicing. Serve warm or chilled for a creamier texture.

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