Chef Emma here, and I’m so excited to share this recipe with you! This Cheesecake Crescent Rolls Casserole has become my secret weapon for busy mornings and last-minute desserts. It brings together buttery, flaky crescent rolls with a luscious cream cheese filling and a sweet cinnamon-sugar topping that melts into pure comfort.
I remember the first time I made this for a family brunch—my kids couldn’t stop asking for seconds, and my sister-in-law begged me for the recipe before she even left. It’s that good, and it’s ridiculously easy. You need just a few simple ingredients and about 30 minutes from start to finish. Whether you serve it warm for breakfast or as a crowd-pleasing dessert, this casserole delivers big flavor with minimal effort.
Cheesecake Crescent Rolls Casserole
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish, sealing all seams and perforations to create an even layer.
- In a mixing bowl, beat the softened cream cheese, 1 cup of sugar, and vanilla extract together until smooth and creamy, about 2-3 minutes.
- Spread the cream cheese mixture evenly over the bottom crescent roll layer in the dish, reaching all edges.
- Unroll the second can of crescent roll dough and carefully place it on top of the cream cheese layer, pressing the seams together to seal.
- Brush the melted butter evenly over the top layer of dough.
- In a small bowl, mix together 2 tablespoons of sugar and 1 tablespoon of cinnamon, then sprinkle the mixture evenly over the buttered top.
- Bake for 25-30 minutes, or until the top is golden brown and puffed.
- Remove from the oven and let cool for at least 10 minutes before slicing into 12 pieces.
- Serve warm or at room temperature, and enjoy!
Notes
– Seal all crescent roll seams well to prevent leaking.
– This casserole can be made ahead and refrigerated overnight before baking—just add 5 extra minutes to the baking time.
– Store leftovers covered in the refrigerator for up to 3 days.
– For a richer flavor, use full-fat cream cheese. CALORIES: 285
PROTEIN: 4g
Nutrition Facts
| Nutrient | Per Serving (1 piece) |
|---|---|
| Calories | 285 kcal |
| Total Fat | 18g |
| Saturated Fat | 9g |
| Trans Fat | 0.5g |
| Cholesterol | 45mg |
| Sodium | 380mg |
| Total Carbohydrates | 26g |
| Dietary Fiber | 0.5g |
| Sugars | 15g |
| Protein | 4g |
| Calcium | 40mg |
| Iron | 1mg |
Servings: 12 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Tips and Variations for Cheesecake Crescent Rolls Casserole
Tips:
- Make sure your cream cheese is fully softened to room temperature for a smooth, lump-free filling.
- Press the crescent roll seams together firmly to prevent the filling from leaking during baking.
- Let the casserole cool for at least 10 minutes before slicing—this helps the layers set beautifully.
- Store leftovers covered in the refrigerator for up to 3 days, and reheat gently in the oven or microwave.
Variations:
- Berry Swirl: Add a thin layer of strawberry or blueberry jam over the cream cheese filling for a fruity twist.
- Chocolate Lovers: Mix mini chocolate chips into the cream cheese filling or drizzle melted chocolate over the top.
- Lemon Zest: Stir 1 teaspoon of fresh lemon zest into the filling for a bright, citrusy flavor.
- Nutty Crunch: Sprinkle chopped pecans or walnuts over the cinnamon-sugar topping before baking.
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