Cheesecake Crescent Roll Casserole
A decadent dessert combining flaky crescent roll dough with a creamy cheesecake filling, topped with a cinnamon-sugar crust, perfect for brunch or dessert.
Equipment
- 9x13-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.
Notes
For extra flavor, add almond extract or cocoa powder to the cream cheese mixture. Make ahead and refrigerate up to 24 hours before baking. Store leftovers in the refrigerator for up to 3 days. For cleaner cuts, chill before slicing. Serve warm or chilled, with or without fresh berries.