Description
A simple yet indulgent dessert that combines buttery, flaky crescent rolls with a rich, creamy cheesecake filling. Perfect for breakfast, brunch, or a sweet treat any time of the day.
Ingredients
Scale
- 2 cans crescent roll dough
- 2 packs (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
- 1 teaspoon cinnamon (optional)
- 2 tablespoons sugar (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Unroll one can of crescent roll dough and press it into the bottom of the baking dish, sealing any seams.
- In a mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth. Spread the mixture evenly over the dough.
- Unroll the second can of crescent roll dough and place it over the cream cheese layer, pressing gently to cover.
- Pour melted butter over the top. In a small bowl, mix cinnamon and sugar, then sprinkle it evenly over the casserole.
- Bake for 25-30 minutes, or until golden brown and set.
- Let cool for at least 10 minutes before slicing. Serve warm or chilled, with a drizzle of honey, fresh berries, or powdered sugar.
Notes
Seal the Dough Properly – When laying the crescent roll dough, press the seams together to prevent the filling from leaking out during baking. This ensures a smooth and even layer.
Allow Cooling Time – Let the casserole cool for at least 10 minutes before slicing. This helps the cheesecake filling set properly and prevents it from being too runny.
Customize for Extra Flavor – Enhance the taste by adding fruit preserves, chocolate chips, or a sprinkle of chopped nuts to the filling. This adds texture and makes the dessert even more delicious.
- Prep Time: 10 mins
- Cook Time: 30 mins