Cheesecake Crescent Rolls Casserole
A buttery, creamy dessert made with refrigerated crescent roll dough and a smooth cream cheese filling, topped with cinnamon sugar and baked golden in under 35 minutes.
Equipment
- 9x13-inch baking dish
- Electric hand mixer
- Large mixing bowl
Ingredients
- 2 cans refrigerated crescent roll dough 8 oz each
- 2 packages full-fat cream cheese, softened 8 oz each, room temperature
- 1 cup granulated sugar divided - 3/4 cup for filling, 1/4 cup for topping
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter, melted 4 tablespoons
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Press one can of unrolled crescent dough flat into the bottom of the dish, pinching all seams firmly shut.
- Beat the softened cream cheese with 3/4 cup sugar and the vanilla extract until completely smooth.
- Spread the cream cheese filling evenly over the bottom dough layer, reaching all edges.
- Lay the second can of unrolled crescent dough over the filling and press all seams firmly shut.
- Pour the melted butter evenly across the entire top surface of the dough.
- Mix the remaining 1/4 cup sugar with the cinnamon and sprinkle evenly over the buttered dough.
- Bake for 28 to 32 minutes until the top is deep golden brown and the center feels set when pressed gently.
- Cool in the dish for at least 15 minutes before slicing into squares and serving.
Notes
- Cream cheese must be fully softened or the filling will be lumpy.
- Press dough seams firmly with a fork to prevent filling from leaking out during baking.
- Do not underbake - the top should be deep golden, not light gold.
- Let rest 15 to 20 minutes before slicing so the filling sets properly.
- Store covered in the refrigerator for up to 4 days. Not recommended for freezing.