Description
This Cheesecake Crescent Rolls Casserole is a decadent, flaky, and creamy treat that’s easy to make and perfect for any occasion. With a buttery crescent roll crust, a rich cheesecake filling, and a cinnamon sugar topping, this casserole is a crowd-pleaser for breakfast, dessert, or brunch. Serve it warm for a gooey, melt-in-your-mouth experience, or chill it for a firmer, creamy bite!
Ingredients
Scale
- 2 cans (8 oz each) crescent roll dough
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 1 ½ tsp vanilla extract
- 4 tbsp unsalted butter, melted
- ¼ cup granulated sugar (for topping)
- 1 tsp ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Prepare the Base: Unroll one can of crescent roll dough and press it into the bottom of the baking dish, sealing the seams.
- Make the Filling: In a bowl, beat together the cream cheese, sugar, and vanilla extract until smooth. Spread evenly over the crescent roll base.
- Add the Top Layer: Unroll the second can of crescent roll dough and place it over the cheesecake layer, pressing the edges lightly to seal.
- Topping: Brush the top with melted butter, then mix sugar and cinnamon together and sprinkle over the top.
- Bake: Bake for 25-30 minutes or until golden brown. Remove from the oven and let it cool slightly before slicing.
- Serve: Enjoy warm for a gooey texture or chill for a firmer consistency.