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Cheesecake Crescent Rolls Casserole

Cheesecake crescent rolls casserole with a buttery cinnamon-sugar crust and a creamy, set cream cheese center. Crescent roll layers bake up golden and flaky while the filling clings to the edges for easy breakfast dessert bars.
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Prep Time 15 minutes
Cook Time 30 minutes
cooling 15 minutes
Total Time 1 hour
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crescent roll base
  • 2 can (8 oz each) refrigerated crescent roll dough Use the seam-side to your work surface as needed so you can press seams together tightly.
Cheesecake filling
  • 16 oz cream cheese Soften before mixing so the filling turns fully smooth.
  • 1 cup granulated sugar Divided: 1 cup for filling, and 1/2 cup for the cinnamon topping.
  • 1 tsp vanilla extract Adds flavor to the cream cheese layer.
Cinnamon sugar topping
  • 1 stick (1/2 cup) butter Melt and pour evenly so it soaks into the pastry.
  • 0.5 cup granulated sugar Used with cinnamon for the topping.
  • 1 tsp cinnamon Sprinkle generously over melted butter.

Equipment

  • 1 sheet pan

Method
 

Prep the pan and base
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. Unroll one can of refrigerated crescent roll dough and press it into the bottom of the prepared dish, pressing seams together to seal.
Make the cheesecake layer
  1. Beat cream cheese, 1 cup granulated sugar, and vanilla extract until completely smooth, then spread evenly over the dough layer.
Add the top layer and cinnamon sugar
  1. Unroll the second can of refrigerated crescent roll dough and lay it over the cream cheese filling, pressing seams together.
  2. Pour melted butter evenly over the top.
  3. Mix 1/2 cup granulated sugar with cinnamon and sprinkle generously over the butter, aiming for an even, thick crust.
Bake and cool
  1. Bake for 28-32 minutes at 350°F until the top is deep golden and the filling is set, with edges visibly firming up.
  2. Cool for 15 minutes before cutting into squares so the filling sets cleanly.

Notes

Pro tip: when you press the crescent seams together on both layers, really seal the gaps—this prevents filling from leaking and helps create those golden edges. Store covered in the fridge up to 4 days; reheat individual squares in a 300°F oven for 5-8 minutes. Freezing: freeze cut squares up to 2 months, thaw overnight in the fridge. Dietary swap: for a lower-fat option, use reduced-fat cream cheese (texture will be slightly softer after baking).