Cheesecake Crescent Rolls Casserole
This creamy and decadent Cheesecake Crescent Rolls Casserole features layers of flaky crescent dough, a smooth cheesecake filling, and a buttery cinnamon-sugar topping. Perfect for brunch or dessert!
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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.
Notes
This cheesecake crescent casserole is great for brunch or a sweet treat any time. Serve with fresh berries or whipped cream. The filling is cream cheese, so refrigerate leftovers, covered, within 2 hours.
Nutrition
Serving: 1servingsCalories: 383kcalCarbohydrates: 52.1gProtein: 5.3gFat: 27.8gSaturated Fat: 14.4gTrans Fat: 0.3gCholesterol: 47mgSodium: 458mgFiber: 0.4gSugar: 38g
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