The magic of this Cheesecake Crescent Rolls Casserole lies in its simplicity and indulgent flavors. The buttery, flaky crescent dough forms a perfect crust that hugs a luscious, creamy cheesecake center. The rich cream cheese filling is wonderfully sweet, with just the right hint of vanilla, while the cinnamon-sugar topping adds a caramelized, slightly crispy layer that elevates every bite. Each mouthful melts in your mouth, making this dessert a comforting, satisfying treat that’s perfect for breakfast, brunch, or dessert.
Ingredients:
- 2 cans of crescent roll dough
- 2 (8 oz) packages of cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
- 1/2 cup powdered sugar
- 1 teaspoon ground cinnamon (optional)
For the Topping:
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon (optional)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or butter.
- Prepare the Crescent Rolls: Unroll one can of crescent rolls and lay the dough flat in the bottom of the prepared baking dish. Press the seams together to create a solid layer of dough. This will be your cheesecake’s crust.
- Make the Cheesecake Filling: In a large mixing bowl, combine the softened cream cheese, 1 cup of granulated sugar, and 1 teaspoon of vanilla extract. Beat the mixture with an electric mixer on medium speed until it’s smooth and creamy, about 2-3 minutes.
- Assemble the Casserole: Spread the cream cheese mixture evenly over the layer of crescent roll dough in the baking dish. Then, unroll the second can of crescent roll dough and place it over the cream cheese mixture, carefully pressing the seams together.
- Add Butter and Sugar Topping: Drizzle the melted butter evenly over the top layer of dough. In a small bowl, mix 1/4 cup of granulated sugar and 1 teaspoon of cinnamon. Sprinkle this mixture (or just the sugar, if you prefer) evenly over the top of the casserole.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the crescent dough is fully cooked.
- Cool and Serve: Allow the casserole to cool for about 10 minutes before cutting it into squares. Dust with powdered sugar before serving for an extra touch of sweetness.
- Storage:
- Store leftovers in an airtight container in the refrigerator for up to 4 days. You can enjoy the casserole cold or warm it up slightly in the microwave for a few seconds.
Tips:
- For an extra creamy filling, ensure the cream cheese is softened before beating.
- Add a splash of lemon juice to the cream cheese mixture for a slight tang.
- You can also drizzle a simple icing made of powdered sugar and milk over the casserole once it cools if you want an extra sweet touch.
Enjoy this easy, delicious, and crowd-pleasing cheesecake casserole at your next gathering!
