Cheesecake Crescent Rolls Casserole
An indulgent and delightful casserole that combines creamy cheesecake with flaky crescent rolls, topped with cinnamon-sugar for a comforting treat.
Servings: 12 servings
Calories: 250kcal
Ingredients
For the Casserole
- 2 cans refrigerated crescent roll dough Flaky and buttery rolls that become the perfect base for this dish.
- 16 oz cream cheese, softened Adds a rich, creamy texture.
- 1 cup granulated sugar Sweetens the mixture.
- 1 tsp vanilla extract Adds aroma.
- 1/4 cup unsalted butter, melted Contributes moisture and a golden finish.
- 1/4 cup granulated sugar (for topping) Sprinkled on top for a sweet crunch.
- 1/2 tsp ground cinnamon (optional) Enhances flavor.
- Powdered sugar (for garnish) Light dusting on top.
- Fresh raspberries (for garnish) Adds color and flavor contrast.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish by greasing it lightly.
- Unroll one can of crescent roll dough and press it into the bottom of the prepared dish, pinching all the seams together.
- In a large mixing bowl, beat together the softened cream cheese, 1 cup of granulated sugar, and vanilla extract until smooth.
- Spread the cream cheese mixture evenly over the crescent roll layer in the dish.
- Roll out the second can of crescent roll dough and place it on top of the cream cheese layer, pinching the seams together.
- Brush the top layer of dough gently with the melted butter.
- In a small bowl, mix the remaining 1/4 cup of granulated sugar with ground cinnamon (if desired) and sprinkle generously over the buttered dough.
Baking
- Place the dish in the preheated oven and bake for 25–30 minutes, or until the top is golden brown.
- Allow the casserole to cool slightly before slicing it into squares. Dust with powdered sugar and add fresh raspberries for garnish.
Notes
For easier slicing, allow the casserole to cool for a few extra minutes before cutting. You can make it ahead of time and refrigerate it overnight.