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Cheesecake Crescent Rolls Casserole

Cheesecake crescent rolls casserole with a golden, flaky crescent roll top and a caramelized cinnamon-sugar crust. Cream cheese filling bakes up set, with buttery edges that soak into every surface for a sopapilla-style finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crescent roll dough base and top
  • 2 can (8 oz) refrigerated crescent roll dough
Cream cheese filling
  • 16 oz cream cheese Softened for a completely smooth filling.
  • 1 cup granulated sugar Divided as specified in the recipe.
  • 1 tsp vanilla extract
Cinnamon sugar topping
  • 0.5 cup butter Melted butter for pouring.
  • 0.5 cup granulated sugar For the cinnamon-sugar topping.
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. Unroll one can of crescent roll dough and press it into the bottom of the prepared dish, pressing the seams together to seal.
Fill and top
  1. Beat cream cheese, 1 cup sugar, and vanilla extract until completely smooth, then spread evenly over the dough layer.
  2. Unroll the second can of crescent roll dough and lay it over the cream cheese filling, pressing the seams together.
  3. Pour melted butter evenly over the top.
  4. Mix the remaining 1/2 cup sugar with cinnamon, then sprinkle generously over the butter for a visible cinnamon-sugar crust.
Bake and finish
  1. Bake at 350°F for 28-32 minutes, until the top is deep golden and the filling is set.
  2. Cool for 15 minutes before cutting into squares, so the cheesecake filling firms up for clean slices.

Notes

Pro tip: press the crescent seams together firmly on both the bottom and top layers so the cream cheese doesn’t leak during baking. Store covered in the refrigerator up to 3-4 days; reheat individual squares briefly in the microwave. Freezing is yes—freeze tightly wrapped and thaw overnight in the fridge. For a lighter option, use reduced-fat cream cheese (texture will be slightly softer but still bakes well).