Description
This Crescent Roll Cheesecake Recipe combines flaky crescent roll dough with a creamy, sweetened cream cheese filling, topped with a buttery cinnamon sugar crust. Baked to golden perfection, it’s an easy and delicious dessert perfect for gatherings and special occasions, serving 12 slices in under an hour.
Ingredients
Scale
Cheesecake Filling
- 1 pound cream cheese, softened
- 1 cup sugar
- 2 teaspoons vanilla extract
Dough
- 2 (8-ounce) cans refrigerated crescent rolls
- Flour (for dusting work surface, as needed)
Topping
- 1/2 cup butter
- 3/4 cup sugar
- 1 teaspoon cinnamon
Instructions
- Preheat The Oven: Preheat your oven to 350°F (177°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat together the softened cream cheese and 1 cup of sugar with an electric mixer until the mixture is light and fluffy. Scrape down the sides as needed to ensure the cream cheese is fully incorporated and smooth, with no lumps. Mix in the vanilla extract until well combined.
- Prepare the Crescent Roll Base: Dust a flat surface lightly with flour. Open one can of crescent rolls and unroll the dough. Use a rolling pin to shape it into a 9×13-inch rectangle, matching your baking dish. Lay the dough in the bottom of the prepared dish, gently pressing it to cover the base evenly.
- Add Cheesecake Layer: Spread the cream cheese mixture evenly over the crescent roll dough in the baking dish, using a small offset spatula or the back of a spoon to smooth it into a uniform layer.
- Top with Second Crescent Roll Layer: Open the second can of crescent rolls. Roll out into a 9×13-inch rectangle as before. Carefully place this sheet over the cream cheese filling, covering it completely.
- Add Cinnamon Sugar Topping: In a small bowl, mix together the butter (softened or melted as preferred), remaining 3/4 cup sugar, and cinnamon until well blended. Dot or spread this mixture evenly over the top layer of crescent roll dough, ensuring even coverage for maximum flavor.
- Bake the Cheesecake: Bake in the preheated oven for about 30 minutes, or until the top crust is golden brown and the filling is set.
- Cool and Serve: Allow the cheesecake to cool in the pan before slicing into squares and serving. This helps the filling set and makes serving easier.
Notes
- Use full-fat cream cheese for the best texture and flavor.
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- Dusting the work surface with flour helps prevent the crescent roll dough from sticking when rolling it out.
- You can adjust the amount of cinnamon in the topping to taste.
- Allowing the cheesecake to cool completely before slicing ensures neater slices.
- Store leftovers covered in the refrigerator for up to 3 days.
