Description
Cheesecake Crescent Rolls Casserole is a delightfully simple yet indulgent dessert that layers creamy cheesecake filling between buttery crescent roll dough. This easy-to-make casserole combines the flaky texture of crescent rolls with smooth, sweetened cream cheese, baked to golden perfection and dusted with powdered sugar. Perfect for gatherings or a comforting treat, it can be served warm or at room temperature, and paired beautifully with fresh berries or fruit toppings.
Ingredients
Scale
Crescent Roll Base
- 2 cans of crescent roll dough
Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1/2 teaspoon lemon juice (optional, for added flavor)
Topping
- 1/4 cup powdered sugar (for dusting)
- Fresh berries or fruit topping (optional, for serving)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure an even baking temperature for the casserole.
- Soften Cream Cheese: Place the cream cheese in a large mixing bowl. If it’s too firm to mix, microwave it for 15-20 seconds to soften it up for easier beating.
- Combine Sugar and Cream Cheese: Add the granulated sugar to the softened cream cheese and beat the mixture until it becomes smooth and creamy, which should take about 2-3 minutes.
- Add Flavorings: Mix in the vanilla extract and optional lemon juice thoroughly to infuse flavor into the filling.
- Incorporate Eggs: Crack the eggs into the bowl one by one, mixing well after each addition to ensure they’re fully incorporated.
- Fold in Sour Cream: Carefully fold in the sour cream until just combined, taking care not to overmix to maintain a creamy texture.
- Prepare Crescent Rolls: Open the cans of crescent roll dough and separate them into individual triangles.
- Grease Baking Dish: Lightly grease a 9×13 inch baking dish with cooking spray or butter to prevent sticking.
- Layer Base Dough: Arrange one can of crescent roll triangles evenly in the bottom of the dish, pressing the seams together to create a solid base.
- Add Cheesecake Filling: Pour the prepared cream cheese mixture over the crescent roll base and spread it evenly with a spatula.
- Top with Second Dough Layer: Place the second can of crescent roll triangles over the cream cheese filling, pressing the seams together again to seal the casserole.
- Bake: Bake the casserole in the preheated oven for 25-30 minutes, or until the top is a golden brown and the filling has set.
- Cool: Remove the casserole from the oven and allow it to cool for 10-15 minutes to let the filling firm up slightly.
- Dust with Powdered Sugar: Using a fine mesh sieve or sifter, dust the top of the casserole with powdered sugar evenly.
- Slice and Serve: Cut the casserole into approximately 12 squares or rectangles. Serve warm or at room temperature, optionally topped with fresh berries or your favorite fruits.
Notes
- Ensure the cream cheese is fully softened for a smooth filling without lumps.
- You can omit lemon juice if you prefer a more traditional cheesecake flavor.
- Fresh berries such as strawberries, blueberries, or raspberries make an excellent complement to the rich filling.
- Use a non-stick baking dish or thoroughly grease the dish to prevent sticking.
- Leftovers can be stored covered in the refrigerator for up to 3 days and gently warmed before serving.
