This Cheesecake Crescent Rolls Casserole is the ultimate crowd-pleaser, combining the creamy texture of a classic cheesecake with the buttery, flaky layers of crescent rolls. Perfect for a decadent weekend brunch or a simple family dessert, this dish is as easy to assemble as it is delicious to eat.
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Why You Will Love This Recipe
There are so many reasons to keep this Cheesecake Crescent Rolls Casserole in your regular dessert rotation. First, it uses refrigerated dough, which drastically cuts down on preparation time without sacrificing that homemade taste. The combination of tangy cream cheese and a warm cinnamon-sugar topping creates a flavor profile that appeals to both kids and adults. Additionally, it is incredibly versatile; you can serve it warm as a gooey treat or chilled for a firmer, more traditional cheesecake experience.
Ingredients
- 2 cans refrigerated crescent rolls
- 450 grams cream cheese, softened
- 150 grams granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice (optional, for a hint of tang)
- 100 grams unsalted butter, melted
- 75 grams light brown sugar
- 1 teaspoon ground cinnamon
- Icing sugar for dusting
- Fresh berries or fruit compote for serving
Step-by-Step Instructions
- Preheat your oven to 180°C (350°F) and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Unroll the first can of crescent rolls. Press the dough into the bottom of the prepared baking dish, making sure to seal any perforations to create one solid, continuous layer of dough.
- In a large mixing bowl, combine the softened cream cheese, granulated sugar, vanilla extract, and lemon juice. Beat the mixture with a hand mixer or stand mixer until it is completely smooth and creamy.
- Spread the cream cheese mixture evenly over the bottom layer of crescent roll dough in the baking dish.
- Unroll the second can of crescent rolls and gently place it over the top of the cheesecake filling. Again, pinch the seams together to seal any perforations.
- Pour the melted butter evenly over the top layer of the crescent roll dough, ensuring it reaches the edges.
- In a small bowl, whisk together the light brown sugar and ground cinnamon. Sprinkle this mixture evenly over the melted butter layer.
- Bake in the preheated oven for 25 to 30 minutes. You are looking for the crescent rolls to turn a beautiful golden brown and for the sugar-cinnamon topping to become bubbly and caramelized.
- Remove from the oven and allow the casserole to cool slightly for at least 15 minutes before cutting it into squares.
- Dust with icing sugar and serve with fresh berries or a fruit compote if desired.
Expert Tips / Pro Tips
To achieve the best results with your Cheesecake Crescent Rolls Casserole, ensure your cream cheese is truly at room temperature before mixing. If the cream cheese is too cold, the filling will be lumpy rather than silky smooth. When sealing the crescent roll seams, a light touch is best so you don’t tear the dough. If you prefer a crunchier topping, you can add a handful of chopped pecans or walnuts to the cinnamon-sugar mixture before baking. Finally, while it is tempting to eat it immediately, letting it rest for a few minutes helps the cheesecake layer set properly.
Variations & Substitutions
This recipe serves as a fantastic base for many variations. If you want a fruitier version, you can spread a layer of strawberry or blueberry preserves over the cream cheese filling before adding the top layer of dough. For chocolate lovers, sprinkling a half-cup of mini chocolate chips into the cheesecake mixture adds a wonderful richness. If you do not have crescent rolls, you can substitute them with refrigerated sheets of puff pastry, though the texture will be significantly more airy and flaky. For a lighter version, you can use a 1/3-less-fat Neufchatel cheese instead of full-fat cream cheese.
Serving Suggestions
This Cheesecake Crescent Rolls Casserole is wonderful on its own, but you can elevate it with a few simple additions. Serve a warm square with a scoop of vanilla bean ice cream for a “pie-style” dessert. It also pairs beautifully with a drizzle of salted caramel or chocolate sauce. If you are serving this for breakfast or brunch, a side of fresh acidic fruit like raspberries or sliced kiwi helps balance the sweetness of the casserole.
Storage, Freezing & Reheating
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Because of the dairy content in the filling, it should not be left out at room temperature for more than two hours. To reheat, place a slice in the microwave for 20-30 seconds, or for better results, place it in a toaster oven at 300°F until warmed through; this helps maintain the crispness of the crust. This casserole can also be frozen for up to one month. Wrap individual squares tightly in plastic wrap and foil. Thaw in the refrigerator overnight before reheating.
Nutrition Information
| Nutrient | Amount Per Serving (Approximate) |
|---|---|
| Calories | 385 kcal |
| Total Fat | 24g |
| Saturated Fat | 14g |
| Cholesterol | 55mg |
| Sodium | 320mg |
| Total Carbohydrates | 38g |
| Dietary Fiber | 0g |
| Sugars | 22g |
| Protein | 5g |
Cheesecake Crescent Rolls Casserole
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Unroll the first can of crescent rolls. Press the dough into the bottom of the prepared baking dish, making sure to seal any perforations to create one solid, continuous layer of dough.2 cans refrigerated crescent rolls
- In a large mixing bowl, combine the softened cream cheese, granulated sugar, vanilla extract, and lemon juice. Beat the mixture with a hand mixer or stand mixer until it is completely smooth and creamy.450 g cream cheese, 150 g granulated sugar, 1 tsp vanilla extract, 0.5 tsp lemon juice
- Spread the cream cheese mixture evenly over the bottom layer of crescent roll dough in the baking dish.
- Unroll the second can of crescent rolls and gently place it over the top of the cheesecake filling. Again, pinch the seams together to seal any perforations.2 cans refrigerated crescent rolls
- Pour the melted butter evenly over the top layer of the crescent roll dough, ensuring it reaches the edges.100 g unsalted butter
- In a small bowl, whisk together the light brown sugar and ground cinnamon. Sprinkle this mixture evenly over the melted butter layer.75 g light brown sugar, 1 tsp ground cinnamon
- Bake in the preheated oven for 25 to 30 minutes. You are looking for the crescent rolls to turn a beautiful golden brown and for the sugar-cinnamon topping to become bubbly and caramelized.
- Remove from the oven and allow the casserole to cool slightly for at least 15 minutes before cutting it into squares.
- Dust with icing sugar and serve with fresh berries or a fruit compote if desired.Icing sugar, Fresh berries or fruit compote
Notes
FAQ
Can I make this recipe ahead of time?
Yes, you can assemble the casserole (up to the point of adding the melted butter and sugar) a few hours in advance and keep it covered in the fridge. However, for the best texture, it is recommended to add the butter and cinnamon sugar just before putting it into the oven to prevent the dough from becoming soggy.
Do I have to use the lemon juice?
The lemon juice is optional, but it is highly recommended. It adds a subtle brightness that cuts through the richness of the cream cheese and butter, giving it a more authentic cheesecake flavor.
What if I can’t find crescent rolls?
You can use refrigerated crescent dough sheets, which are exactly the same but do not have the perforated triangle lines. This actually makes the process even easier as you won’t have to pinch any seams together.
Is this dish served hot or cold?
It is delicious both ways! When served warm, the filling is soft and the topping is gooey. When served cold, the cheesecake layer becomes firm and dense, much like a traditional New York-style cheesecake.