Cheesecake Crescent Rolls Casserole

 

Ah, you’ve stumbled upon a wonderfully decadent and easy dessert (or breakfast!) concept. A Cheesecake Crescent Roll Casserole is essentially a lazy, shareable version of cheesecake-filled pastries. It layers crescent roll dough with a simple cheesecake filling and often a streusel topping, then bakes it into a gooey, pull-apart masterpiece.

Here’s a fantastic and highly-rated recipe for you to try.

Cheesecake Crescent Roll Casserole

This dessert is incredibly simple, uses mostly pantry staples, and is always a crowd-pleaser.

Yields: 8-10 servings
Prep time: 15 minutes
Cook time: 30-35 minutes

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Ingredients

· For the Cheesecake Layer:
· 2 packages (8 oz each) cream cheese, softened to room temperature
· ¾ cup granulated sugar
· 1 large egg
· 1 teaspoon vanilla extract
· ¼ teaspoon salt
· For the Crescent & Crumble Layers:
· 2 cans (8 oz each) refrigerated crescent roll dough
· ½ cup (1 stick) unsalted butter, melted
· ⅓ cup granulated sugar
· 1 teaspoon ground cinnamon
· For the Glaze (Optional but recommended):
· 1 cup powdered sugar
· 2-3 tablespoons milk
· ½ teaspoon vanilla extract

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Instructions

1. Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
2. Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the ¾ cup sugar, egg, vanilla extract, and salt. Beat until the mixture is completely smooth and well-combined. Set aside.
3. Create the First Layer: Unroll one can of crescent roll dough. Press the dough into the bottom of the prepared baking dish, gently pressing the seams together to form a solid layer.
4. Add the Cheesecake Layer: Spread the cream cheese filling evenly over the crescent roll dough layer.
5. Add the Top Layer: Unroll the second can of crescent roll dough. Carefully place it over the cream cheese layer, stretching it gently if needed to cover the filling. It’s okay if it’s not perfect.
6. Make the Cinnamon-Sugar Topping: In a small bowl, mix the ⅓ cup of granulated sugar with the cinnamon. Pour the melted butter evenly over the top crescent roll layer. Then, sprinkle the cinnamon-sugar mixture evenly over the butter.
7. Bake: Bake for 30-35 minutes, or until the top is golden brown and the center appears set.
8. Cool Slightly: Remove the casserole from the oven and let it cool in the pan for at least 15-20 minutes before adding the glaze and slicing. This allows the cheesecake layer to set.
9. Make the Glaze: While the casserole is cooling, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Add more milk, one teaspoon at a time, if you prefer a thinner glaze.
10. Serve: Drizzle the glaze over the warm casserole. Serve it warm or at room temperature.

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Tips for the Best Casserole

· Room Temperature Cream Cheese: This is critical. If the cream cheese is cold, you’ll end up with lumpy filling. To soften quickly, take it out of the foil and microwave on a plate for 15-20 seconds.
· Don’t Overbake: The center should still have a slight jiggle when you take it out of the oven. It will continue to set as it cools.
· Add Fruit: For a fruit twist, spread a layer of your favorite pie filling (cherry, blueberry, or strawberry) over the first crescent roll layer before adding the cheesecake filling.
· Lemon Zest: Add a tablespoon of lemon zest to the cheesecake filling for a bright, fresh flavor.
· Easy Cleanup: Use parchment paper! Lining your baking dish with parchment paper (letting it hang over the sides) makes it incredibly easy to lift the entire casserole out for clean slicing and serving.

Serving Suggestions

· A la Mode: Serve a warm square topped with a scoop of vanilla ice cream. The contrast is heavenly.
· Breakfast Treat: It’s rich enough to be a special occasion breakfast or brunch item alongside coffee.
· Make it Fancy: Top with fresh berries and a dusting of powdered sugar instead of the glaze.

This recipe is the definition of easy comfort food. Enjoy