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: Using refrigerated crescent roll dough means you don’t need to deal with complicated crusts or long prep times. In a few steps, you’ll have a creamy dessert that tastes like it’s from home in less than an hour.
Cream Cheese Filling: The filling is beautifully sweet and creamy and perfectly pairs with the buttery, flaky crescent dough layers.
Versatile and Crowd-Pleasing: It’s a dessert that’s perfect for groups or a simple family treat. And you can dress it up with your favorite toppings or serve it warm, with ice cream, for extra indulgence.
Warm, Crunchy Cinnamon Sugar Finish: This casserole has a satisfying, crunchy finish thanks to the melted butter and cinnamon sugar topping that perfectly complements the creamy center.
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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!
Full list of ingredients with quantities and instructions can be found on the recipe card below
Instructions:
Preheat and Prepare
Preheat Oven.
Grease the Dish: Butter or spray a 9×13-inch baking dish with non-stick spray to keep the casserole from sticking and for easy cleanup.
Form the Base
Unroll the Crescent Roll Dough: Take the first roll of crescent roll dough and unroll it into the baking dish. Press it into an even layer, sealing any seams. This layer will create a lovely crust on your casserole.
Create the Filling
Add Ingredients: In a small bowl, mix softened cream cheese, 1 cup of granulated sugar, 1 teaspoon of vanilla extract. Using either a hand or stand mixer, then mix till smooth and creamy.
Distribute the Filling: Use a spatula to spread the cream cheese mixture evenly over the crescent roll layer in the baking dish, smoothing it out so the filling is uniformly distributed.
Add the Top Layer
Add Crescent Roll Dough on Top: Open the second can of crescent roll dough, and on its perforation unfold it and lay gently over the cream cheese. Gently press the edges to bond with the bottom dough layer so the filling is securely enclosed.
Top it Off
Drizzle Butter: Pour melted butter evenly across the top layer of dough to aid in golden-brown coloring.
Make Cinnamon Sugar Topping: In a small bowl, combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. Sprinkle this mixture liberally over the buttered top layer, adding sweetness and spice.
Bake
Bake the Casserole: Return to the preheated oven and bake for 30-35 minutes or until the top is a deep golden brown and filling is set. The edges need to be crisp, and the center should remain creamy. If getting brown too quickly, cover loosely with foil.
Serve and Savor
Cool Slightly: Let the casserole cool a little before cutting it, which makes slicing easier and improves its flavor melding.
Serving Suggestions:
I love how versatile this cheesecake crescent rolls casserole is, you can enjoy it a couple of different ways:
Serve warm with ice cream: Serve a warm slice with a scoop of vanilla ice cream for a decadent dessert.
Drizzle of Chocolate or Caramel Sauce: For a more decadent touch, drizzle chocolate or caramel sauce over the top.
Fresh Berries: Add fresh berries such as strawberries, blueberries, or raspberries to provide a burst of color and a little tartness to balance the sweetness.
Whipped Cream: A dollop of whipped cream makes it feel like a special treat, and I think the lightness of whipped cream weds wonderfully with the creamy filling.
It’s great for a dessert table, a holiday brunch or just as a sweet finish to a weeknight dinner.
Storage and Meal Prep Tips:
If you end up with leftovers (or you’re making plans in advance), this cheesecake casserole keeps well and is easy to reheat.
Storing Leftovers
Leftovers, stored in an airtight container, should keep in the refrigerator for up to 5 days. The flavors do, in fact, deepen and improve as they meld, making it good even a few days later.
Freezing
This casserole freezes well if you want to prep it ahead of time. When fully cooled, cut it into squares, wrap each square tightly in plastic wrap and store in a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw in the fridge overnight and warm slightly if you like it warm.
Reheating
For warm, microwave a single piece for 10-15 seconds. You can also reheat the entire casserole in a 300°F oven for 10–15 minutes, covered with foil.
Recipe Variations to Try:
This cheesecake crescent rolls casserole is decadent as is, but here are a few fun twists to try:
Cheesecake Crescent Casserole Filled With Fruit
Spread one layer of fruit preserves (strawberry, raspberry, or blueberry) atop the cream cheese filling before the top dough layer is added. This adds a fruity note to the creamy filling.
Crescent Rolls with Chocolate Chip Cheesecake
Add mini chocolate chips on top of the cream cheese filling for a chocolatey finish. They’ll melt just a little, making gooey pockets of chocolate in every bite.
Croissant-Casserole Nutty Cheesecake
Sprinkle chopped pecans or walnuts on top of the cinnamon sugar for an added nutty crunch and some more flavor.
Lemon Cheesecake Crescent Casserole
Replace the vanilla extract with lemon extract and add 1 tablespoon of lemon zest to the cream cheese mixture for a bright, citrusy take. Dust with powdered sugar for a beautiful presentation.
Pumpkin Spice Cheesecake Crescent Rolls
For an autumnal twist, stir in 1/4 cup pumpkin puree and a sprinkle of pumpkin pie spice into the cream cheese filling. It’s a warm, seasonal take on this classic dessert.
Conclusion:
This Cheesecake Crescent Rolls Casserole is the best of both worlds — a smidge cheesecake, a smidge pastry, and a whole lotta yum. Whether you serve it warm with a scoop of ice cream, or chilled as a mid-afternoon treat, this dessert is bound to be a family favorite. Easy to prepare and packed with flavor, it’s great for any kind of gathering, from low-key hangouts to holiday night-outs.
Cheesecake Crescent Rolls Casserole
Ingredients
- 2 cans refrigerated crescent roll dough 8 oz each
- 16 oz cream cheese softened
- 1 cup granulated sugar for filling
- 1 tsp vanilla extract
- 1/4 cup unsalted butter melted, for topping
- 1/4 cup granulated sugar for cinnamon sugar topping
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray to prevent sticking.
- Open one can of crescent roll dough and unroll it into the baking dish. Press it into an even layer, sealing any seams.
- In a medium bowl, combine softened cream cheese, 1 cup of granulated sugar, and vanilla extract. Blend until smooth and creamy.
- Spread the cream cheese mixture evenly over the crescent roll layer in the baking dish.
- Open the second can of crescent roll dough and place it carefully over the cream cheese layer. Press gently to seal with the bottom layer.
- Pour the melted butter over the top dough layer. In a small bowl, mix 1/4 cup of granulated sugar with 1 teaspoon ground cinnamon and sprinkle over the buttered layer.
- Bake in the preheated oven for 30-35 minutes, until the top is golden brown and the filling is set. If browning too quickly, cover loosely with foil.
- Allow the casserole to cool slightly before cutting and serving. Enjoy warm or at room temperature.