Cheesecake Crescent Rolls Casserole wow oh wow – these are easy but delicious! It consists of buttery crescent dough layered with a sweet and tangy cream cheese filling and a golden cinnamon-sugar crust on top, adding both flavor and texture.
The whole thing starts with pressing a layer of crescent roll dough into the baking dish as a sturdy base. The cream cheese filling — softened cream cheese, sugar and vanilla — is spread over this layer, providing a velvety, rich center. The crescent dough on top makes a flaky crust, and the topping of butter-cinnamon sugar caramelizes in the oven, giving the dish warmth and spice.
After baking, the casserole cools a bit, making it simple to cut into neat, mouthwatering squares. An eggy cheesecake casserole that’s great for breakfast (weekend brunch!), brunch, or dessert, it marries the creamy, sweet, and flaky in every delicious bite.
Why You’re Going To Love This Cheesecake Crescent Rolls Casserole:
Simple and Fast: Working with refrigerated crescent roll dough means you don’t have to mess with complicated crusts or long prep times. Make a creamy dessert that tastes as if it originated at home in a matter of steps and under an hour.
Cream Cheese Filling: The filling is nice and sweet and creamy and goes perfectly with the buttery, flaky layers of crescent dough.
Versatile and Crowd-Pleasing: It’s a dessert that worked well for gatherings or a no-frills home dessert. There, you can gussy it up with your favorite toppings or eat it warm, with ice cream, for extra luxuriousness.
Warm Crunchy Cinnamon Sugar Finish: A drizzle of melted butter and sprinkling of cinnamon sugar on top of the casserole creates a crunchy, warm finish that contrasts the creamy center.
Key Ingredients:
Crescent Roll Dough: Canned rolls supply the flaky layers to mimic a pastry crust. Cover seams with tape to form one continuous layer. Regular crescent roll dough is preferable, but crescent roll sheets, if you have them, will do, because they don’t have any pre-cut seams.
Cream Cheese: This is the base of the filling. Soft cream cheese will be easy to mix in for a smooth, lump-free texture. And while I recommend full-fat cream cheese for the best, creamiest texture, you could use reduced-fat cream cheese if you prefer.
Granulated Sugar: For sweetening the cream cheese filling, as well as for a crunchy topping mixed with cinnamon. If you find that gives you a filling too sweet for your taste, reduce the amount of sugar you add to the cream cheese mixture a little.
Vanilla Extract: Adds a warm, fragrant note to the cream cheese filling, making it taste like a classic cheesecake. If you’d like, you could use some vanilla bean paste for a little extra-rich flavor.
Butter: Poured melted butter over the top layer allows for a golden, crisp finish. If you’d like a hint of caramelization, you might even choose salted butter, which will offset the sweet topping perfectly.
Cinnamon Sugar: I sprinkled sugar mixed with cinnamon over the top for taste and a bakery vibe. You can adjust the cinnamon to your preference, a little more or less isn’t going to hurt!
