Cheesecake Crescent Rolls Casserole
A delightful fusion dessert combining the creamy richness of cheesecake with flaky crescent roll dough, perfect for any occasion.
Servings: 12 servings
Calories: 280kcal
Ingredients
Crescent Roll Layers
- 2 cans refrigerated crescent roll dough These flaky, buttery sheets will form a nice base and topping for our casserole.
Cheesecake Filling
- 16 oz cream cheese, softened Adds a lush, creamy texture.
- 1 cup granulated sugar Sweetens the filling.
- 1 tsp vanilla extract Enhances the overall flavor.
Topping Ingredients
- 1/4 cup unsalted butter, melted For brushing on top before baking.
- 1/4 cup granulated sugar (for topping) Will caramelize during baking.
- 1/2 tsp ground cinnamon (optional) Adds a cozy hint.
Garnishes
- Powdered sugar For garnish.
- Fresh raspberries Provides a fresh contrast and pop of color.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Open one can of crescent roll dough and unroll it. Press the dough into the bottom of the prepared baking dish, pinching the seams together.
- In a large bowl, combine the softened cream cheese, 1 cup of granulated sugar, and vanilla extract. Beat until smooth and creamy.
- Spread the cheesecake filling evenly over the crescent layer.
- Roll out the second can of crescent roll dough and place it on top of the cheesecake filling. Pinch the seams together.
Baking
- Brush the top layer with melted butter.
- In a small bowl, combine the remaining 1/4 cup of sugar with ground cinnamon (if using). Sprinkle over the buttered dough.
- Bake for 25–30 minutes until golden brown and dough is cooked through.
Serving
- Allow the casserole to cool slightly before slicing into squares. Dust with powdered sugar and garnish with fresh raspberries.
Notes
Make it ahead by preparing the casserole the night before and refrigerating. Experiment with flavors by adding your favorite extracts or fruits. Serve warm squares with ice cream for a richer dessert.