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.
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.