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Cheesecake Crescent Rolls Casserole

Cheesecake crescent rolls casserole with a buttery, cinnamon sugar crust and a creamy cream cheese center. Crescent roll layers bake up golden and flaky, with the filling visibly set at the edges.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Crescent roll layers
  • 1 can (8 oz) refrigerated crescent roll dough Two cans total; keep cold until unrolling.
Cheesecake filling
  • 16 oz cream cheese Soften to room temperature for a smooth, lump-free filling.
  • 1 cup granulated sugar Divided: 1 cup for filling, plus 1/2 cup for the topping.
  • 1 tsp vanilla extract Adds flavor to the cream cheese layer.
Cinnamon sugar topping
  • 0.5 cup butter Melted so it soaks into the pastry as it bakes.
  • 0.5 cup granulated sugar For the topping, mixed with cinnamon.
  • 1 tsp cinnamon Sprinkled generously over the butter-slick top before baking.

Equipment

  • 1 sheet pan

Method
 

Prep and layer the casserole
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. Unroll one can of crescent roll dough and press it into the bottom of the prepared dish, pressing seams together to seal.
  3. Beat cream cheese, 1 cup sugar, and vanilla extract until completely smooth, then spread evenly over the dough layer.
  4. Unroll the second can of crescent roll dough and lay it over the cream cheese filling, pressing seams together.
Add topping and bake
  1. Pour the melted butter evenly over the top so it coats the surface.
  2. Mix 1/2 cup sugar and cinnamon together and sprinkle generously over the butter for a caramelizing crust.
  3. Bake for 28-32 minutes at 350°F until the top is deep golden and the filling is set.
  4. Cool for 15 minutes before cutting into squares so the filling holds its shape.

Notes

Pro tip: Make sure the crescent seams are pressed shut so the cream cheese filling doesn’t leak and the edges stay creamy. Refrigerate leftovers in an airtight container for up to 4 days; reheat briefly in the microwave. Freezing is not recommended for best texture, but you can freeze individual squares if needed. For a dairy-light swap, use a reduced-fat cream cheese in the same amount.