Description
A rich, creamy cheesecake filling wrapped in flaky crescent dough and topped with cinnamon sugar. The ultimate cozy dessert!
Ingredients
Scale
For the Crust and Topping:
- 2 cans (8 oz each) refrigerated crescent roll dough
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
For the Cheesecake Filling:
- 2 packages (8 oz each) cream cheese, softened
- ¾ cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1 large egg, room temperature
Optional Add-ins:
- Zest of 1 lemon or orange
- ½ cup mini chocolate chips or blueberry preserves
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Unroll 1 crescent roll can and press into the dish to form a smooth base, sealing seams.
- Beat cream cheese, sugar, and vanilla until smooth. Add egg and beat again until creamy.
- Spread filling over the base evenly. Add optional mix-ins if desired.
- Unroll second crescent roll sheet and place over filling, sealing seams.
- Brush with melted butter. Mix sugar and cinnamon, then sprinkle evenly over the top.
- Bake for 30–35 minutes until golden brown and set.
- Cool in pan for 1 hour. Chill for another hour if clean slices are preferred.
- Slice into 12 portions. Serve warm or cold, with toppings as desired.
Notes
- Use softened cream cheese for a lump-free filling.
- To make dairy-free, use plant-based butter and cream cheese.
- Chill before slicing for the cleanest results.
- Freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: cheesecake crescent roll casserole, easy cheesecake bars, cinnamon sugar bake, crescent roll dessert, cream cheese casserole
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 21 g
- Sodium: 320mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 33g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 65mg