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Cheesecake Crescent Rolls Casserole

Cheesecake crescent rolls casserole layers a cream cheese filling under flaky crescent roll dough, baked until the edges turn golden and set. A caramelized cinnamon sugar crust forms as melted butter soaks in and the topping browns.
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Prep Time 15 minutes
Cook Time 30 minutes
cooling 15 minutes
Total Time 1 hour
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Crescent dough layers
  • 2 can (8 oz each) refrigerated crescent roll dough
Cheesecake filling
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar, divided
  • 1 tsp vanilla extract
Topping
  • 1 stick (1/2 cup) butter, melted
  • 0.5 cup granulated sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x13 baking dish so the layers release cleanly after baking.
Build the base
  1. Unroll one can of crescent roll dough and press it into the bottom of the prepared dish, pressing seams together to seal for even baking.
  2. Beat cream cheese, 1 cup sugar, and vanilla extract until completely smooth, then spread evenly over the dough layer so the filling bakes flat.
  3. Unroll the second can of crescent roll dough and lay it over the cream cheese filling, pressing seams together to seal and fully encase the filling.
Add topping and bake
  1. Pour the melted butter evenly over the top so it soaks into every surface before the crust caramelizes.
  2. Mix 1/2 cup sugar and cinnamon together and sprinkle generously over the butter for a golden cinnamon-sugar crust.
  3. Bake at 350°F for 28-32 minutes until the top is deep golden and the filling is set, indicated by the center holding its shape when nudged.
Cool and slice
  1. Cool for 15 minutes before cutting into squares so the filling firms up for clean slices.

Notes

Pro tip: press the crescent seams firmly where layers meet so the cream cheese filling doesn’t leak and the golden edges stay crisp. Store leftovers in the refrigerator up to 4 days in a covered container; rewarm individual portions at 300°F until just warmed. Freezing is yes: cool completely, wrap tightly, freeze up to 2 months, then thaw overnight in the fridge. For a lighter option, use reduced-fat cream cheese and expect a slightly softer set.