If you’re looking for an easy and delicious dessert that will impress everyone, this Cheesecake Crescent Rolls Casserole is the perfect choice! This sweet treat combines the flaky, buttery goodness of crescent rolls with a rich and creamy cheesecake filling, all topped with a cinnamon-sugar crust. It’s quick to make, requires minimal ingredients, and is perfect for any occasion—whether it’s a family gathering, potluck, or just a cozy night at home.
This dessert is a delightful cross between a cheesecake and a danish pastry, giving you the best of both worlds. It’s slightly crispy on the outside, soft and creamy on the inside, and bursting with vanilla and cinnamon flavors. Plus, it’s easy enough for beginners to make yet impressive enough to be a crowd favorite.
Ingredients:
For the Cheesecake Filling:
- 2 (8-ounce) cans of refrigerated crescent roll dough
- 2 (8-ounce) packages of cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg yolk (optional, for extra richness)
For the Topping:
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ cup honey or maple syrup (optional, for drizzling)
Instructions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray.
Step 2: Prepare the Bottom Layer
- Open one can of crescent roll dough and unroll it carefully.
- Lay the dough flat in the greased baking dish, gently stretching it to cover the bottom completely. Pinch together any perforated seams to create a solid crust.
Step 3: Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese, sugar, vanilla extract, and egg yolk (if using) with an electric mixer until smooth and creamy.
- Spread the cheesecake mixture evenly over the crescent roll dough in the baking dish.
Step 4: Add the Top Layer
- Open the second can of crescent roll dough and carefully unroll it over the cheesecake layer.
- Stretch it slightly to cover the filling completely, pinching together any seams.
Step 5: Make the Cinnamon-Sugar Topping
- In a small bowl, mix the melted butter, sugar, and cinnamon until well combined.
- Pour the cinnamon-sugar mixture evenly over the top layer of crescent rolls, spreading it with a spoon or brush.
Step 6: Bake
Place the casserole in the preheated oven and bake for 30–35 minutes, or until the top is golden brown and crispy.
Step 7: Cool and Serve
- Let the casserole cool for at least 15–20 minutes before slicing.
- If desired, drizzle with honey or maple syrup for an extra touch of sweetness.
- Cut into squares and serve warm or chilled.
Serving Size & Calories
Servings:
This recipe yields about 12 servings, depending on portion size.
Calories Per Serving:
Each serving contains approximately 300–350 calories, depending on ingredient brands and portion sizes.
Tips & Variations:
- Add fruit: Try adding a layer of strawberry, raspberry, or blueberry jam between the cheesecake filling and top layer for a fruity twist.
- Make it extra crispy: For an even crispier topping, sprinkle a bit of brown sugar over the butter-cinnamon mixture before baking.
- Use flavored cream cheese: Try using strawberry, honey pecan, or cinnamon-flavored cream cheese for a unique twist.
- Drizzle with glaze: For an elegant finish, mix powdered sugar and milk to create a simple glaze and drizzle it over the casserole after baking.
- Enjoy chilled or warm: This casserole tastes amazing warm but also makes a great chilled dessert after a few hours in the fridge.
Final Thoughts:
This Cheesecake Crescent Rolls Casserole is an easy, no-fail dessert that’s always a hit. The combination of flaky crescent rolls, rich cheesecake filling, and sweet cinnamon topping makes it absolutely irresistible. Whether you’re serving it at a party, holiday gathering, or just as a weeknight treat, this dessert is sure to disappear fast.
So go ahead, grab a plate, and enjoy every delicious bite!