I need to start by saying this: if you’ve never tried combining crescent rolls and cheesecake into one dish, you’re in for an incredible treat. This recipe is indulgent, comforting, and, honestly, way easier to make than you might think. I stumbled across this idea years ago when I was trying to whip up a dessert without much time—or energy. It’s one of those “too simple to be this good” kinds of recipes, and once you try it, I guarantee you’ll be making it again and again.
It’s flaky, creamy, sweet, buttery, and everything you want in a dessert. You could call it a casserole, but it’s also perfect as a make-ahead breakfast or brunch dish. I mean, who doesn’t love the idea of cheesecake for breakfast? (Don’t tell anyone, but I’ve definitely had a piece with my morning coffee more times than I care to admit.)
Let’s dive in, and I’ll walk you through exactly how to make it.
Ingredients You’ll Need
For the Layers:
- 2 cans (8 oz each) of refrigerated crescent rolls (I usually go with the classic Pillsbury ones, but any brand works)
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 2 blocks (8 oz each) of cream cheese, softened (this is non-negotiable—softened cream cheese makes all the difference)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract (a little extra never hurts, if you’re feeling it)
For the Topping:
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
How to Make It
1. Preheat Your Oven
First things first, preheat your oven to 350°F (175°C). While it heats up, grease a 9×13-inch baking dish with a little butter or non-stick spray. Don’t skip this—there’s nothing sadder than a casserole that sticks to the dish!
2. Lay Down the Bottom Layer
Pop open your first can of crescent rolls (that satisfying “pop” always makes me smile). Unroll the dough, press the seams together gently, and lay it flat in the bottom of your prepared dish. It doesn’t need to look perfect—just make sure it covers the base. (source: Ineskohl.info)
3. Make the Cheesecake Filling
In a medium bowl, combine the softened cream cheese, sugar, and vanilla extract. Beat it until it’s smooth and creamy. I use a hand mixer for this, but a whisk will work if you don’t mind a little extra arm workout. You’re aiming for a velvety, spreadable texture—this is the heart of the dish, so take your time here.
4. Spread the Filling
Take that luscious cheesecake filling and spread it evenly over the crescent roll layer. Use a spatula or the back of a spoon to get it into all the corners. Resist the urge to taste-test too much of the filling (I know, it’s hard).
5. Add the Top Layer
Open the second can of crescent rolls and repeat the unrolling and seam-pressing process. Carefully lay it over the cheesecake filling. If it tears a little, don’t stress—just patch it up as best you can. Once it bakes, no one will notice.
6. Top with Cinnamon Sugar
In a small bowl, mix the melted butter with the sugar and cinnamon. Pour this mixture evenly over the top layer of crescent rolls. It’ll soak into the dough as it bakes, creating a sweet, golden crust that’s absolutely to die for.
7. Bake
Slide the dish into your preheated oven and bake for 25 to 30 minutes. You’ll know it’s done when the top is beautifully golden and your kitchen smells like heaven. (Seriously, the smell alone is worth making this.)
8. Cool and Slice
Here’s the hardest part: letting it cool. Let the casserole sit for about 20 to 30 minutes before slicing. This step is crucial because it gives the layers a chance to set up. If you cut into it too soon, it’ll still taste amazing but might be a little messy.
Tips for Success
- Softened Cream Cheese is Key: If your cream cheese isn’t fully softened, the filling will turn out lumpy. Let it sit at room temperature for at least 30 minutes before starting.
- Press Those Seams: Crescent roll dough has those perforations that can come apart during baking. Make sure to press the seams together firmly for a smooth top and bottom layer.
- Storage Tips: Leftovers (if there are any) can be covered and refrigerated for up to 3 days. Just warm individual slices in the microwave for 10-15 seconds, and they’ll taste like they just came out of the oven.
Why You’ll Love This Recipe
This Cheesecake Crescent Rolls Casserole has a little bit of everything—soft, flaky layers of crescent dough, a rich and creamy cheesecake filling, and a cinnamon-sugar topping that caramelizes as it bakes. It’s simple enough to whip up on a weeknight but impressive enough to serve at a brunch or holiday gathering.
The first time I made this, I couldn’t believe how easy it was. No water bath, no fussy steps—just a handful of ingredients and a little bit of time. Every time I bring this to a potluck or family dinner, people ask for the recipe. And the best part? It’s one of those recipes you can truly make your own. Want to add a little lemon zest to the filling? Go for it. Feeling adventurous? Sprinkle some chopped pecans on top before baking.
So, whether you’re making this for dessert, breakfast, or a midnight snack (I won’t judge), I promise it’ll quickly become one of your favorites. Give it a try, and let me know what you think!
