Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and lightly grease a 9x13-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
Ensure your cream cheese is truly at room temperature before mixing to prevent the filling from becoming lumpy. Allow the casserole to rest for at least 15 minutes after baking to help the cheesecake layer set properly.
