Crescent Roll Cheesecake Casserole

 Treat yourself to the irresistible pairing of rich cheesecake and flaky, buttery crescent rolls with this indulgent, crowd-pleasing casserole. Perfect for dessert lovers and brunch enthusiasts alike, this easy-to-make dish is bound to earn a permanent spot in your recipe collection.

Ingredients

For the Base & Topping:

• 2 cans (8 oz each) refrigerated crescent roll dough

• ¼ cup unsalted butter, melted

• ¼ cup granulated sugar

• 1 teaspoon ground cinnamon

For the Cheesecake Filling:

• 2 packages (8 oz each) cream cheese, softened

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

Instructions

1. Prepare

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

2. Create the Base

Unroll one can of crescent roll dough and press it evenly into the bottom of the dish. Seal any seams and edges to form a smooth, even layer.

3. Make the Cheesecake Filling

In a medium bowl, beat the softened cream cheese, 1 cup sugar, and vanilla extract together until completely smooth and creamy. Spread the filling evenly over the dough base.

4. Add the Top Layer

Unroll the second can of crescent dough and gently place it over the cream cheese layer. Gently press and pinch the edges to help seal in the filling.

5. Top & Flavor

Drizzle the melted butter evenly over the top dough layer. In a small bowl, stir together the remaining ¼ cup sugar and cinnamon, then sprinkle evenly over the butter.

6. Bake

Bake for 30–35 minutes, or until the top is a deep golden brown and the cheesecake layer is set.

7. Cool & Serve

Allow to cool for at least 15–20 minutes before slicing. Serve warm, optionally with a dusting of powdered sugar, a drizzle of caramel, or a scoop of vanilla ice cream.

Enjoy this decadent, comforting casserole fresh from the oven—where flaky pastry meets creamy cheesecake in every delicious bite. Store any leftovers covered in the refrigerator for up to 3 days.