Cheesecake Crescent Rolls Casserole
A delightful twist on classic cheesecake, combining creamy flavors with crescent rolls. Perfect for breakfast, brunch, or dessert.
Servings: 12 servings
Calories: 300kcal
Ingredients
For the casserole
- 2 cans refrigerated crescent roll dough Buttery and flaky, serves as the crust.
- 16 oz cream cheese, softened Provides the creamy filling.
- 1 cup granulated sugar Balances the tanginess of cream cheese.
- 1 tsp vanilla extract Adds a warm, aromatic essence.
- 1/4 cup unsalted butter, melted Creates a golden, crispy topping.
- 1/4 cup granulated sugar (for topping) For sweetness and crunch.
- 1/2 tsp ground cinnamon (optional) Adds a hint of warmth and spice.
- Powdered sugar (for garnish) Enhances presentation.
- Fresh raspberries (for garnish) Juicy and vibrant, complements the dish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Roll out one can of crescent roll dough into your baking dish, making sure to press down and pinch the seams together.
- In a large bowl, combine the softened cream cheese, 1 cup of granulated sugar, and vanilla extract. Blend until smooth.
- Spread the cream cheese mixture evenly over the crescent roll base.
- Open the second can of crescent roll dough, roll it out, and place it over the cheesecake layer, pinching the seams together.
- Brush melted butter evenly over the top crescent roll layer.
- In a small bowl, mix 1/4 cup of sugar with cinnamon (if using) and sprinkle over the buttered dough.
Baking
- Place the casserole in the preheated oven and bake for 25–30 minutes until the top is golden brown and the dough is cooked through.
- Allow to cool slightly before slicing into squares and dust with powdered sugar and fresh raspberries.
Notes
Use room temperature cream cheese for a smoother filling. Consider adding flavors like lemon zest or chocolate chips. Chill before serving for a fully set filling. Adjust sweetness to preference.