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Cheesecake Crescent Rolls Casserole

Cheesecake crescent rolls casserole is a simple breakfast dessert with a golden, flaky crescent roll crust and a set cream cheese center. Crescent roll cheesecake bakes into a caramelized cinnamon-sugar top with buttery edges that look like sopapilla cheesecake.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Crescent roll layers
  • 2 can (8 oz) refrigerated crescent roll dough Soften room-temperature dough slightly if very firm for easier pressing.
Cream cheese filling
  • 16 oz cream cheese Softened is key for a completely smooth filling.
  • 1 cup granulated sugar Divided between the filling and the cinnamon-sugar topping.
  • 1 tsp vanilla extract Adds flavor without changing the texture.
Cinnamon-sugar topping
  • 0.5 cup butter Melted butter helps soak into every crescent layer for a crisp, golden crust.
  • 0.5 cup granulated sugar Used with cinnamon for the caramelized top.
  • 1 tsp cinnamon Sprinkle generously for a deep golden crust.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x13 baking dish so the crescent layers bake evenly.
  2. Unroll one can of crescent roll dough and press it into the bottom of the prepared dish, pressing seams together to seal and prevent gaps.
Fill
  1. Beat cream cheese, 1 cup sugar, and vanilla until completely smooth, then spread evenly over the dough layer so the edges bake creamy.
  2. Unroll the second can of crescent roll dough and lay it over the cream cheese filling, pressing seams together to seal for a cohesive casserole.
Top and bake
  1. Pour melted butter evenly over the top so it soaks into the pastry surfaces as it heats.
  2. Mix 1/2 cup sugar and cinnamon together and sprinkle generously over the butter for a caramelizing crust.
  3. Bake for 28-32 minutes at 350°F until the top is deep golden and the filling is set; you should see cream cheese set around the edges.
  4. Cool for 15 minutes before cutting into squares so the filling firms up cleanly.

Notes

Pro tip: when pressing the crescent seams, press firmly so the filling doesn’t leak and the top bakes up crisp. Store covered in the refrigerator up to 4 days. Freezing: freeze baked and cooled squares up to 2 months; thaw overnight in the fridge. For a lighter option, use reduced-fat cream cheese (texture stays similar but may bake slightly softer).