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Cheesecake Crescent Rolls Casserole

A rich, creamy cheesecake filling layered between buttery crescent roll dough, baked to golden perfection. Perfect for brunch or dessert.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 squares
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Base and Top Layers
  • 2 cans refrigerated crescent roll dough
  • 2 tbsp unsalted butter melted
  • 1 tsp cinnamon
  • 2 tbsp sugar for topping
Cheesecake Filling
  • 16 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 egg large

Equipment

  • Mixing bowls
  • Baking dish
  • Whisk or hand mixer
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease or line a 9x13-inch baking dish.
  2. Unroll one can of crescent dough into the bottom of the dish, sealing seams.
  3. Beat cream cheese, sugar, vanilla, and egg until smooth and creamy.
  4. Spread filling evenly over the crescent dough layer.
  5. Top with second layer of dough and brush with melted butter.
  6. Sprinkle with cinnamon and sugar, then bake for 30–35 minutes until golden.
  7. Cool, slice, and serve warm or chilled.

Notes

Refrigerate leftovers for up to 4 days. Great served cold or gently reheated.