Go Back
Cheesecake Crescent Rolls Casserole
Laura

Cheesecake Crescent Rolls Casserole

Flaky crescent rolls filled with creamy cheesecake filling and topped with cinnamon sugar. Perfect for breakfast or dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 squares
Course: Breakfast
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans (8 oz each) refrigerated crescent roll dough such as Pillsbury
  • 16 oz cream cheese softened to room temperature
  • 1 cup granulated sugar for filling
  • 2 teaspoons pure vanilla extract
  • 1 large egg room temperature
  • 4 tablespoons unsalted butter melted
  • 1/2 cup granulated sugar for topping
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • cooking spray or butter for greasing the pan

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Electric mixer or spatula
  • Small bowl for cinnamon sugar
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F. Grease a 9x13 inch baking dish with cooking spray or butter.
  2. Unroll one can of crescent dough and press into the bottom of the prepared dish, sealing seams gently.
  3. In a large bowl, beat softened cream cheese until smooth. Add 1 cup sugar, vanilla extract, and egg. Mix until creamy and well combined.
  4. Spread the cream cheese mixture evenly over the dough layer in the baking dish.
  5. Unroll the second can of crescent dough and carefully lay it over the filling. Press edges to seal.
  6. Brush melted butter all over the top dough layer.
  7. In a small bowl, mix 1/2 cup sugar, cinnamon, and salt. Sprinkle generously over the buttered dough.
  8. Bake for 30-35 minutes until golden brown and filling is set. Cool for 10 minutes before slicing.

Notes

  • Ensure cream cheese is at room temperature for smooth mixing
  • Let the casserole rest for 10 minutes after baking for cleaner slices
  • Store leftovers in refrigerator for up to 4 days
  • Freezes well for up to 2 months