Easy Crescent Roll Cheesecake
Flaky crescent rolls layered with rich, creamy cheesecake filling, baked to golden perfection and topped with cinnamon sugar—perfect for breakfast or dessert!
Equipment
- Mixing bowl
- Hand mixer or whisk
- 9×13 inch baking dish
- Oven
- Spatula
Ingredients
- 2 cans crescent roll dough
- 2 packages cream cheese 8 oz each, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp butter melted, for brushing top layer (optional)
- 1 tsp ground cinnamon for topping (optional)
- 1 tbsp sugar to mix with cinnamon for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease or line a 9×13 inch baking dish with parchment paper.
- Unroll one can of crescent dough and press into the bottom of the dish, sealing seams.
- In a mixing bowl, beat cream cheese with granulated sugar and vanilla until smooth and fluffy.
- Spread cream cheese mixture evenly over the dough layer.
- Unroll second can of dough and place over the filling, sealing edges as much as possible.
- Brush with melted butter if using, then sprinkle cinnamon sugar over the top.
- Bake for 30–35 minutes until golden brown. Let cool completely or chill for 2 hours before slicing into squares.
Notes
Customize with toppings like fruit, chocolate chips, or caramel drizzle. Store leftovers covered in the fridge for up to 5 days. Freeze up to 2 months if wrapped tightly.