Cheesecake Crescent Rolls Casserole
This delightful casserole combines creamy cheesecake and flaky crescent rolls, creating an easy dessert perfect for brunch or special occasions.
Servings: 12 servings
Calories: 300kcal
Ingredients
Crescent Roll Layers
- 2 cans refrigerated crescent roll dough Flaky and buttery crescent rolls form the foundation.
Cheesecake Filling
- 16 oz cream cheese, softened Provides the rich filling.
- 1 cup granulated sugar Balances the tanginess.
- 1 tsp vanilla extract Enhances the flavor profile.
Toppings and Garnish
- 1/4 cup unsalted butter, melted Adds richness and helps with browning.
- 1/4 cup granulated sugar (for topping) Sprinkle on top for sweetness.
- 1/2 tsp ground cinnamon (optional) Adds warmth; use if desired.
- powdered sugar (for garnish) Dust for presentation.
- fresh raspberries (for garnish) Provides a refreshing contrast.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with non-stick spray or butter.
- Open one can of crescent roll dough and roll it out. Press the dough into the bottom of the prepared dish.
- In a large mixing bowl, beat together the softened cream cheese, 1 cup of granulated sugar, and vanilla extract until smooth.
- Spread the creamy cheesecake mixture over the crescent roll base.
- Roll out the second can of crescent roll dough and carefully place it on top of the cheesecake layer.
- Brush the melted butter over the top layer of crescent dough.
- In a small bowl, combine 1/4 cup of sugar with cinnamon (if using), and sprinkle this mixture over the buttered dough.
Baking
- Place the dish in the preheated oven and bake for 25-30 minutes, until golden brown.
- Allow the casserole to cool slightly before slicing into squares.
- Dust each square with powdered sugar and top with fresh raspberries before serving.
Notes
Ensure cream cheese is at room temperature for a smooth filling. Can be served warm, at room temperature, or chilled. Substitute raspberries with other berries if needed.