Difficulty
Easy
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes
Servings
8 servings
Transform ordinary crescent rolls into an extraordinary dessert with this Cheesecake Crescent Roll Casserole. This delightful treat combines the buttery, flaky texture of crescent dough with a rich, creamy cheesecake filling, all topped with a cinnamon-sugar crust that caramelizes to perfection. Whether you’re hosting brunch, need a quick dessert for unexpected guests, or simply want to elevate your family’s dessert game without hours in the kitchen, this simple yet impressive casserole delivers restaurant-quality results with pantry staples and minimal effort.
Why You Gotta Try This Cheesecake Crescent Roll Casserole
This isn’t just another dessert recipe, it’s a game changer for anyone who loves the decadence of cheesecake but dreads the fuss. The crescent rolls create a pastry like experience without any of the complicated dough making. The contrast between the crisp, caramelized top layer and the creamy cheesecake center creates a textural symphony that will have everyone asking for seconds. Plus, it’s incredibly versatile serve it warm for a cozy dessert or chilled for a refreshing sweet treat. The best part? You’ll look like a baking genius while keeping your secret that it took less than an hour from start to finish!
Ingredients
2 cans (8 oz each) refrigerated crescent roll dough
2 packages (8 oz each) cream cheese, softened
1 cup granulated sugar, divided
1 tablespoon vanilla extract
1/4 cup unsalted butter, melted
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1 tablespoon lemon zest (optional)
1/4 cup powdered sugar (for garnish)
Fresh berries for serving (optional)
Execution
Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
Create the Bottom Layer: Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish, pinching the seams together to form a solid layer.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with 3/4 cup of granulated sugar and vanilla extract until smooth and fluffy, about 3-4 minutes. If using, fold in the lemon zest for a citrusy brightness.
Add the Filling Layer: Spread the cream cheese mixture evenly over the bottom layer of crescent dough, leaving a 1/4-inch border around the edges.
Add the Top Layer: Carefully unroll the second can of crescent roll dough on a lightly floured surface. Gently press the seams together and place this sheet on top of the cream cheese layer.
Create the Cinnamon-Sugar Topping: Pour the melted butter evenly over the top layer of dough. In a small bowl, mix the remaining 1/4 cup of sugar with cinnamon and nutmeg (if using). Sprinkle this mixture evenly over the buttered dough.
Bake to Golden Perfection: Bake in the preheated oven for 25-30 minutes, until the top is golden brown and the dough is cooked through.
Cool and Set: Allow the casserole to cool for at least 20 minutes before cutting. This helps the cheesecake filling set properly.
Serve and Garnish: Dust with powdered sugar just before serving. For an extra special touch, serve with fresh berries on the side.
Additional tips
- For extra richness, add 1/2 teaspoon of almond extract to the cream cheese mixture.
- Try a chocolate variation by adding 1/4 cup cocoa powder to the cream cheese mixture.
- Make a berry-swirled version by gently folding 1/2 cup of berry preserves into the cream cheese mixture.
- This casserole can be made ahead and refrigerated for up to 24 hours before baking.
- Leftovers should be stored in the refrigerator and consumed within 3 days.
- For cleaner cuts, refrigerate the baked casserole for an hour before slicing.
- Warm individual servings in the microwave for 10-15 seconds for that just-baked taste.
FAQ
1. Can I use low-fat cream cheese?
Yes, though the filling won’t be as rich. Avoid fat-free cream cheese as it may not set properly.
2. My top layer browned too quickly. What went wrong?
Your oven might run hot. Next time, tent the casserole with foil after 15 minutes of baking to prevent over-browning.
3. Can I freeze this casserole?
While possible, freezing may affect the texture of the crescent dough. If freezing, do so after baking and cooling completely, then thaw overnight in the refrigerator.
4. What’s the best way to serve this warm or cold?
It’s delicious both ways! Serve warm (but not hot) for a more gooey texture, or chilled for a firmer, more cheesecake like consistency.
5. Can I add fruit inside the casserole?
Fresh fruit may release too much moisture during baking. If you want fruit inside, use well-drained canned fruit or cook down fresh fruit with a bit of sugar until thickened.
Indulge your sweet tooth today! Snag the full recipe card below with all the details to create this mouthwatering Cheesecake Crescent Roll Casserole that’s sure to steal the show at your next gathering!
Cheesecake Crescent Roll Casserole
Equipment
- 9×13-inch Baking Dish
- Mixing Bowl
- Electric Mixer
Ingredients
Casserole
- 2 cans (8 oz each) refrigerated crescent roll dough
- 2 packages (8 oz each) cream cheese softened
- 1 cup granulated sugar divided
- 1 tablespoon vanilla extract
- 1/4 cup unsalted butter melted
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg optional
- 1 tablespoon lemon zest optional
- 1/4 cup powdered sugar for garnish
- fresh berries optional, for serving
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
- Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish, pinching the seams together to form a solid layer.
- In a large mixing bowl, beat the softened cream cheese with 3/4 cup of granulated sugar and vanilla extract until smooth and fluffy, about 3-4 minutes. If using, fold in the lemon zest for a citrusy brightness.
- Spread the cream cheese mixture evenly over the bottom layer of crescent dough, leaving a 1/4-inch border around the edges.
- Carefully unroll the second can of crescent roll dough on a lightly floured surface. Gently press the seams together and place this sheet on top of the cream cheese layer.
- Pour the melted butter evenly over the top layer of dough. In a small bowl, mix the remaining 1/4 cup of sugar with cinnamon and nutmeg (if using). Sprinkle this mixture evenly over the buttered dough.
- Bake in the preheated oven for 25-30 minutes, until the top is golden brown and the dough is cooked through.
- Allow the casserole to cool for at least 20 minutes before cutting. This helps the cheesecake filling set properly.
- Dust with powdered sugar just before serving. For an extra special touch, serve with fresh berries on the side.