Description
This Cheesecake Crescent Rolls Casserole is a delightful dessert combining creamy cheesecake filling and flaky crescent rolls, topped with a sweet cinnamon sugar crust. Ready in just 45 minutes, it’s an easy-to-make treat perfect for breakfast, brunch, or dessert that serves 8 people.
Ingredients
Scale
Base and Topping
- 2 cans crescent roll dough
- 1/4 cup butter, melted
- Cinnamon and sugar for topping (approx. 2 tablespoons cinnamon, 2 tablespoons sugar)
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 egg
- 1/2 cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Prepare Cheesecake Mixture: In a mixing bowl, combine softened cream cheese, sugar, vanilla extract, and egg. Whisk together until the mixture is smooth and well blended.
- Form Base Layer: Unroll one can of crescent roll dough and lay it evenly in a greased baking dish, covering the bottom completely as the base layer.
- Add Cream Cheese Layer: Spread the prepared cream cheese mixture evenly over the crescent roll dough layer, creating a thick and creamy middle layer.
- Top Layer: Unroll the second can of crescent rolls and carefully place it over the cream cheese filling to form the top crust.
- Apply Butter and Topping: Brush the melted butter generously over the top crescent layer. Sprinkle the cinnamon and sugar mixture evenly on top to add sweetness and a golden color after baking.
- Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes or until the top is golden brown and cooked through.
- Cool and Serve: Once baked, allow the casserole to cool slightly to let it set before cutting into portions for serving.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing and a smoother texture.
- Grease the baking dish well to prevent sticking and make serving easier.
- You can adjust the cinnamon and sugar amount for a more or less sweet topping according to preference.
- Allow the casserole to cool before slicing to prevent the layers from collapsing.
- This dish is best served warm but can be refrigerated and gently reheated.
