Cheesecake Crescent Rolls Casserole

Cheesecake Crescent Rolls Casserole is that perfect in-between of cozy home baking and no-fuss dessert. Creamy, layered, and cinnamon-sweet, this is one bake that always draws a crowd. We started making it for holiday brunches, but it quickly became a year-round favorite since it is so easy to whip up with just a few fridge and pantry basics.

I first tried this for a potluck and it disappeared long before dinner was served. Neighbors wanted the recipe and my own family now asks for it even on regular weekends.

Ingredients

• Refrigerated crescent roll dough: You want two cans. Choose original style for best baking and check the expiration date so it rises well.
• Cream cheese: Two regular blocks. Go full fat and let it soften for ultra-smooth results.
• Granulated sugar: You will need one cup for the creamy filling and two tablespoons more for the cinnamon topping. Choose fine or extra-fine sugar so it blends evenly.
• Vanilla extract: Classic vanilla makes the filling taste like a cheesecake bakery treat. Pure or high-quality imitation both work.
• Melted butter: Adds a golden touch and crispiness to the top. Choose unsalted for a sweeter taste.
• Ground cinnamon: Fresh and fragrant cinnamon gives the classic coffee cake aroma. Pick a jar within its freshness window for the boldest flavor.

Instructions

Prepare the Baking Dish:

Preheat your oven to three hundred fifty degrees Fahrenheit and grease a nine by thirteen inch baking dish really well. Make sure to get into the corners and edges so the rolls lift cleanly later.

Layer the Bottom Crescent Dough:

Unroll one full can of crescent roll dough and lay the pieces flat in the bottom of your dish. Press and pinch the seams together using your fingertips until it is one even layer. The dough should cover the entire surface with no gaps.

Mix the Cheesecake Filling:

In a mixing bowl blend the softened cream cheese, one cup of sugar, and the vanilla extract. Beat until the mixture turns completely smooth and fluffy. This takes about two to three minutes with an electric mixer or a strong whisk.

Spread the Cream Cheese Layer:

Using a spatula, dollop and then spread the cream cheese mixture over the bottom crescent dough. Spread evenly right to the edges in every corner.

Top with Second Crescent Dough:

Unroll your second can of dough and carefully place over the filling. Pinch the seams closed so the top is even and nothing leaks out during baking.

Butter and Cinnamon Sugar Topping:

Brush melted butter evenly across the top dough layer. In a small bowl, mix two tablespoons of sugar with one tablespoon of cinnamon and sprinkle this generously across the buttered dough.

Bake:

Place in the center of your oven and bake for about thirty minutes. The top should be golden brown and slightly puffed up.

Cool and Serve:

Let the casserole rest at least twenty minutes. This helps the filling set. Cut into squares and if you like, add a drizzle of honey for extra sweetness.

I remember one birthday when I had nothing but cream cheese and crescent rolls so I baked this up as a last minute cake. My kids cheered at breakfast and we ended up making it the centerpiece for more birthdays after that.

Storage Tips

Keep leftovers in an airtight container in the refrigerator. Remember to cool the casserole completely before covering. You can freeze slices wrapped in plastic for up to one month. Let them thaw overnight in the refrigerator before enjoying. Warm up in the microwave for a few seconds if you want that just baked taste.

Ingredient Substitutions

Lactose free or low fat cream cheese can work if you are mindful of texture. Add a citrus zest to the filling for a fresh flavor twist. Lemon is especially nice. Try brown sugar in the topping for a more caramelized crust.

Serving Suggestions

Serve on a brunch buffet with fresh berries and coffee. It makes a great make ahead dessert for potlucks or Easter brunches. If you like extra crunch toss on some sliced almonds before baking.

Cultural Note

This recipe is a fun American twist on classic Eastern European cheesecakes and sweet breads. Crescent dough has become a shortcut staple for creative home bakers since the sixties. I love how each bake feels like a small nod to cozy Sunday family traditions.

Seasonal Adaptations

Swap cinnamon for pumpkin spice in the fall. Layer in sliced apples or pears before the top dough in winter. Add a handful of fresh strawberries for a summery rich dessert.

Success Stories

One friend made this for a school bake sale and reported it sold out first. My kids once made personal versions in muffin tins for a party. It is always the highlight when baked for family holiday mornings.

Freezer Meal Conversion

Bake as usual, allow to cool, then cut into squares and freeze in a single layer. Once frozen, stack with parchment so they do not stick. Defrost in the fridge for no fuss entertaining or a sweet morning treat.

Crescent roll cheesecake bars always vanish first at gatherings. Try them once, and you'll want them in your dessert line-up year-round.

Recipe FAQs

→ Can I use low-fat cream cheese?

Yes, low-fat cream cheese can be substituted to reduce richness, though the texture may be slightly less creamy.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.

→ Can I add toppings before serving?

Absolutely! Drizzle with honey, add fresh fruit, or sprinkle with extra cinnamon for more flavor and presentation.

→ Is it necessary to pinch the dough seams?

Pinching the seams ensures a smooth, even layer and helps contain the filling as it bakes.

→ Can this be prepared in advance?

You can assemble ahead, cover and refrigerate, then bake fresh when ready. Allow dish to come to room temperature first.