Cheesecake Crescent Rolls Casserole Recipe

I’ve been perfecting this Cheesecake Crescent Rolls Casserole for years, and it’s become my go-to dessert when I need something that looks impressive but won’t keep me in the kitchen all day. The combination of flaky crescent dough and rich cheesecake filling creates layers of texture that’ll surprise you. What makes this recipe truly special isn’t just the taste—it’s the simple technique that transforms ordinary ingredients into something extraordinary.

Recipe

I can tell you with absolute certainty that this Cheesecake Crescent Rolls Casserole is going to become your new obsession—it’s the kind of recipe that has people begging for seconds and asking for the recipe before they’ve even finished their first bite.

What makes this dish so incredible is how it transforms simple crescent roll dough into something that tastes like it came from a fancy bakery, with layers of buttery, flaky pastry wrapped around the most lusciously creamy cheesecake filling you’ve ever experienced.

I’ve been perfecting this recipe for years, and I genuinely believe that the secret lies in using full-fat cream cheese at room temperature and real vanilla extract—trust me, you can absolutely taste the difference when you don’t cut corners on these ingredients.

Every forkful delivers this amazing contrast of textures: the golden, crispy exterior gives way to a cloud-like, tangy-sweet cheesecake center that’s so rich and satisfying, it feels like pure comfort food magic.

The best part? This casserole comes together in less than an hour with ingredients you probably already have in your kitchen, making it perfect for those moments when you want to impress without the stress—whether it’s a lazy Sunday brunch, a potluck contribution that’ll have everyone talking, or just because you deserve something absolutely delicious.

Ingredients

This recipe is all about smart shortcuts that deliver maximum flavor with minimal fuss. The beauty lies in using crescent roll dough as your base—it’s buttery, flaky, and saves you from making pastry from scratch. The cream cheese filling is where the magic happens, so don’t cheap out here. Room temperature ingredients blend like a dream, while cold cream cheese will leave you with lumps no matter how hard you whisk.

For the Base:

• 2 tubes refrigerated crescent roll dough – Pillsbury is my go-to, but any brand works. Don’t unroll them yet!
• 4 tablespoons butter, melted – Real butter only. Margarine will make this taste like cardboard.

For the Cheesecake Filling:

• 16 oz cream cheese, room temperature – This is non-negotiable. Let it sit out for 2-3 hours or you’ll hate yourself during mixing.
• 1/2 cup granulated sugar – You can swap in powdered sugar for ultra-smooth texture.
• 1 large egg – Brings everything together and adds that classic cheesecake richness.
• 1 teaspoon vanilla extract – Pure vanilla only. Imitation tastes fake here.
• 1 tablespoon lemon juice – Fresh squeezed cuts through the richness perfectly. Bottled works in a pinch.

For the Topping:

• 1/4 cup granulated sugar – Creates that golden, slightly crunchy top layer.
• 1 teaspoon cinnamon – Ceylon cinnamon is worth seeking out for its sweet, delicate flavor.
• 2 tablespoons butter, melted – Helps the cinnamon sugar stick and adds extra richness.

Optional Extras:

• Fresh berries for serving – Strawberries or blueberries add color and cut the sweetness beautifully.

How to Make the Best Sweet Breakfast Pastry Delight

Preheat your oven to 375°F and grease a 9×13-inch baking dish generously with butter or cooking spray.

Set yourself up for success from the start—a properly preheated oven guarantees even baking, while greasing prevents your beautiful casserole from sticking. Trust me, there’s nothing worse than trying to serve a gorgeous breakfast that’s glued to the pan!

Remove crescent roll dough from the refrigerator and let it sit at room temperature for 10-15 minutes.

Cold dough is stubborn and tears easily, but slightly softened dough rolls out like a dream. This small step saves you from frustrating rips and patches later. Use this time to gather your other ingredients—multitasking at its finest!

Unroll one package of crescent rolls and press into the bottom of your prepared baking dish, sealing all perforations.

Think of this as building your foundation—press firmly along those dotted lines until they disappear completely. Any gaps will let your cheesecake filling seep through, and nobody wants a soggy bottom. Your fingers are the perfect tool here, no fancy equipment needed.

In a large mixing bowl, beat cream cheese until completely smooth and fluffy, about 2-3 minutes.

Room temperature cream cheese is absolutely essential here—cold cream cheese creates lumps that no amount of beating will fix. If you forgot to take it out early, cut it into small cubes and microwave for 15-20 seconds.

Beat until it looks like silk because smooth cream cheese equals professional-looking results.

Add sugar, vanilla extract, and egg to the cream cheese, beating until fully combined.

Add these one at a time for the smoothest mixture. The sugar sweetens and helps create that perfect cheesecake texture, while the egg acts as a binder. Beat just until everything disappears into the mixture—you’ll know it’s ready when it’s pale and creamy.

Pour the cream cheese mixture evenly over the bottom layer of crescent rolls.

Use an offset spatula or the back of a spoon to spread this gently and evenly. Don’t worry about perfection—the top layer will help everything settle beautifully. Aim for even coverage so every bite has that luscious cheesecake flavor.

Carefully unroll the second package of crescent rolls and lay over the cream cheese layer.

This is your moment of truth! Gently stretch the dough to cover the filling completely, but don’t pull too hard or it might tear. If you get a small tear, just pinch it back together—the baking process will hide minor imperfections.

Brush the top layer with melted butter and sprinkle generously with cinnamon sugar.

This step creates that gorgeous golden top and adds a delightful crunch. Mix 2 tablespoons sugar with 1 teaspoon cinnamon for the perfect ratio. Don’t skip the butter—it’s what makes the cinnamon sugar stick and creates that bakery-worthy finish.

Bake for 25-30 minutes until the top is golden brown and the edges are slightly puffed.

Keep an eye on those edges—they should look set and lightly golden, not dark brown. The center might seem slightly jiggly, but it will continue cooking from residual heat. If the top browns too quickly, tent loosely with foil for the remaining time.

Cool for at least 15 minutes before cutting to allow the filling to set properly.

I know it smells incredible and you want to dive right in, but patience pays off here! Those 15 minutes let the cream cheese layer firm up so your slices will be clean and beautiful instead of oozy messes. Use this time to make coffee—you’ll thank me later.

Chef Tips

Although this casserole seems straightforward, there’s a game-changing trick that’ll elevate your results: brush the top crust with melted butter and sprinkle it with cinnamon sugar before baking. I recommend using proper knife skills when cutting the cream cheese for even distribution, and consider using a high carbon steel knife for precision and durability. Always follow food safety guidelines by refrigerating leftovers within two hours.

Nutrition

This delicious Cheesecake Crescent Rolls Casserole combines the flaky texture of crescent rolls with rich cream cheese filling. The following nutritional information is based on one serving (assuming 8 servings per recipe).

What You’ll Love About This Recipe

This amazing casserole brings together the rich, creamy taste of cheesecake with the buttery, flaky goodness of crescent rolls in one incredible dish. It’s the perfect recipe when you want to impress your family or guests without spending hours in the kitchen, and trust me, everyone will be asking for seconds.

Easy to make with simple ingredients – You probably already have most of what you need in your pantry and fridge, making this a go-to recipe for busy weeknights or last-minute dessert emergencies.

Kid-friendly and crowd-pleasing – Even picky eaters can’t resist the sweet, comforting flavors, and it’s mild enough that little ones will gobble it up while still being sophisticated enough for adult taste buds.

Make-ahead friendly – You can prep this casserole earlier in the day and pop it in the oven when you’re ready, which means less stress when you’re hosting dinner parties or holiday gatherings.

Recipe Card

This decadent casserole combines the rich creaminess of cheesecake with the buttery, flaky texture of crescent rolls for an irresistible dessert that’s perfect for feeding a crowd.

The sweet cream cheese filling nestled between layers of golden pastry creates a dessert that tastes like it came from a bakery but requires minimal effort to prepare.

Ingredients:

• 2 tubes (8 oz each) refrigerated crescent roll dough
• 2 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup butter, melted
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions:

1. Preheat oven to 350°F and grease a 9×13 inch baking dish.
2. Unroll one tube of crescent roll dough and press into the bottom of the prepared baking dish, sealing perforations.
3. In a mixing bowl, beat cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy.
4. Spread the cream cheese mixture evenly over the dough in the baking dish.
5. Unroll the second tube of crescent roll dough and carefully place over the cream cheese layer, sealing edges and perforations.
6. Brush the top with melted butter.
7. Mix remaining 1/4 cup sugar with cinnamon and sprinkle over the buttered top.
8. Bake for 25-30 minutes until golden brown and cooked through.
9. Cool completely before cutting into squares.

Notes:

Allow the casserole to cool completely before serving to guarantee clean cuts and proper setting of the cheesecake layer. Store covered in the refrigerator for up to 3 days.

Equipment:

9×13 inch baking dish, mixing bowl, electric mixer with at least 660W for optimal creamy consistency

Prep Time: 15 minutes

Cooking Time: 25-30 minutes

Cuisine: American

Serving: 12 squares

Frequently Asked Questions

Can I Make This Casserole the Night Before and Bake It in the Morning?

Yes, you can make ahead this casserole! I’d assemble it completely, then refrigerate overnight covered with foil. In the morning, remove from fridge and bake as directed for best results.

What’s the Best Way to Store Leftover Cheesecake Crescent Rolls Casserole?

I’d store leftovers covered in the refrigerator for up to three days. For storage tips, use airtight containers or plastic wrap. When reheating methods are needed, I recommend using the oven at 350°F for best results.

Can I Freeze This Casserole Before or After Baking?

You can freeze this casserole both before and after baking! My freezing tips include wrapping tightly in foil. For thawing methods, refrigerate overnight before baking unbaked versions or reheating baked ones.

How Do I Know When the Casserole Is Fully Cooked Through?

I’ll know it’s done when the top’s golden brown and the center doesn’t jiggle when gently shaken. At proper oven temperature, the cooking duration typically guarantees the crescent rolls are fully baked through and set.

Can I Substitute Regular Crescent Rolls With Puff Pastry Instead?

Yes, I’d recommend puff pastry as one of the best substitution options for crescent rolls. It’ll create a flakier texture with alternative uses, though you might need slightly longer baking time for proper cooking.