Cheesecake Crescent Rolls Casserole
A delightful dessert that combines the creamy texture of cheesecake with the buttery goodness of crescent rolls, perfect for brunch or dessert.
Servings: 12 servings
Calories: 320kcal
Ingredients
Crescent Roll Base
- 2 cans refrigerated crescent roll dough These serve as both the base and the top for the casserole.
Cheesecake Filling
- 16 oz cream cheese, softened The star ingredient for the creamy filling.
- 1 cup granulated sugar Sweetens the cheesecake layer.
- 1 tsp vanilla extract Enhances flavor.
- 1/4 cup unsalted butter, melted Used for brushing on top.
- 1/4 cup granulated sugar (for topping) Provides a sweet crunch on top.
- 1/2 tsp ground cinnamon (optional) Adds spice; can be omitted.
Garnishes
- powdered sugar for garnish To dust over the casserole.
- fresh raspberries for garnish Adds freshness and color.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Crescent Roll Base
- Open the first can of crescent roll dough and roll it out into the bottom of the greased baking dish, pinching seams together.
Cream Cheese Mixture
- In a large mixing bowl, beat the softened cream cheese, 1 cup granulated sugar, and vanilla extract until smooth.
Spread the Filling
- Spread the cream cheese mixture evenly over the crescent roll base.
Add the Top Layer
- Roll out the second can of crescent roll dough and place it on top, pinching seams together again.
Butter & Sugar Topping
- Brush the melted butter over the top and sprinkle the sugar and cinnamon mixture on top.
Bake
- Bake for 25-30 minutes until the top is golden brown.
Cool and Serve
- Allow to cool slightly, slice into squares, dust with powdered sugar, and garnish with fresh raspberries.
Notes
Ensure cream cheese is at room temperature for easier mixing. You can prepare the casserole ahead of time and refrigerate before baking.