Cheesecake Crescent Rolls Casserole

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Cheesecake Crescent Rolls Casserole – Easy, Decadent Breakfast or Dessert

If you love the creamy richness of cheesecake and the flaky, buttery goodness of crescent rolls, you’ve met your match: Cheesecake Crescent Rolls Casserole. This recipe transforms two cans of crescent dough and a creamy sweet cheese filling into a golden, pull‑apart, custardy delight that works equally well for brunch, dessert, or anytime indulgence.

With minimal prep, everyday ingredients, and maximum wow factor, this dish is perfect for baking when you want something comforting, impressive, and shockingly easy.

🌟 Why You’ll Fall in Love with This Casserole

  • Simple ingredients, big impact — just cream cheese, sugar, crescent rolls, butter, vanilla, and cinnamon
  • One pan magic — easy to assemble and bake
  • Versatile — serve warm or chilled, for breakfast or dessert
  • Crowd-pleaser — perfect for holidays, brunches, potlucks, or lazy weekends

🍽️ Ingredients

  • 2 cans (8 oz / 225 g each) refrigerated crescent roll dough
  • 16 oz (450 g) cream cheese, softened
  • 1 cup (200 g) granulated sugar, divided
  • 1 teaspoon vanilla extract
  • ½ cup (115 g) unsalted butter, melted
  • 1 teaspoon ground cinnamon

🔪 Directions

Step 1: Preheat & Prepare Pan

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or similar casserole pan.

Step 2: Layer the First Crescent Rolls

Unroll one can of crescent roll dough and press it into the bottom of the baking dish, making sure seams are sealed. This forms the base crust.

Step 3: Make the Cheesecake Filling

In a mixing bowl, use a hand mixer or whisk to beat together:

  • The softened cream cheese
  • ½ cup of the sugar (reserve the other ½ cup for topping)
  • Vanilla extract

Mix until smooth and creamy.

Spread the cream cheese mixture evenly over the crescent roll base.

Step 4: Add the Top Crescent Layer

Unroll the second can of crescent dough and place it over the cream cheese layer. Again, seal seams so the filling doesn’t ooze out.

Step 5: Pour Butter & Sprinkle Cinnamon Sugar

Pour the melted butter evenly over the top layer of crescent dough. In a small bowl, combine the remaining ½ cup sugar and ground cinnamon. Sprinkle this cinnamon‑sugar mixture generously over the buttered dough.

Step 6: Bake Until Golden & Set

Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and the filling is set (a toothpick inserted in the center should come out mostly clean, perhaps with a few moist crumbs).

Step 7: Cool, Slice & Serve

Allow the casserole to cool for about 10–15 minutes. Then slice into squares or rectangles and serve. You can enjoy it warm, or chill it in the fridge and serve cold as a cheesecake-like dessert.

🥄 Serving Suggestions & Variations

  • Drizzle with fruit compote (strawberry, blueberry, raspberry) on top
  • Dust with powdered sugar before serving
  • Serve with a dollop of whipped cream
  • Add lemon zest to the cream cheese layer for brightness
  • Fold in mini chocolate chips or a handful of berries into the cream cheese mixture

🧠 Tips for Best Results

  • Make sure cream cheese is fully softened so your filling is smooth
  • Seal seams well in crescent dough layers to prevent leakage
  • Don’t overbake — the center should be set but still creamy
  • Cool slightly before slicing — filling firms up a bit as it cools
  • Store leftovers covered in the fridge for up to 3 days

This Cheesecake Crescent Rolls Casserole is one of those recipes you’ll return to again and again—perfect for impressing guests or treating yourself to a decadent morning or evening delight. Let the aroma of buttery crust and cinnamon-sweet cheese hit your kitchen, then dive in. Enjoy!

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