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Cheesecake Crescent Rolls Casserole

Cheesecake crescent rolls casserole with a caramelized cinnamon-sugar crust and a creamy cream cheese center baked under a golden, flaky crescent roll top. It’s an easy cheesecake casserole that bakes until the filling is set and visible at the edges for a sopapilla cheesecake-style bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Base and filling
  • 2 can (8 oz) refrigerated crescent roll dough
  • 16 oz cream cheese softened
  • 1 cup granulated sugar divided
  • 1 tsp vanilla extract
Topping
  • 0.5 cup butter melted
  • 0.5 cup granulated sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 350°F, then grease a 9x13 baking dish.
  2. Unroll one can of crescent roll dough and press it into the bottom of the prepared dish, pressing seams together to seal.
  3. Beat cream cheese, 1 cup sugar, and vanilla until completely smooth, then spread evenly over the dough layer.
  4. Unroll the second can of crescent roll dough and lay it over the cream cheese filling, pressing seams together.
  5. Pour the melted butter evenly over the top.
  6. Mix 1/2 cup sugar and cinnamon together, then sprinkle generously over the butter.
Bake and cool
  1. Bake at 350°F for 28-32 minutes, until the top is deep golden and the filling is set; look for visible cream cheese at the edges.
  2. Cool for 15 minutes before cutting into squares.

Notes

For clean slices, let the casserole cool the full 15 minutes, then scoop with a thin spatula so the caramelized edges stay intact. Store covered in the refrigerator up to 4 days; freeze individual squares up to 2 months for easy re-heating (thaw overnight in the fridge). For a lighter swap, use reduced-fat cream cheese—texture stays creamy, though the edges may brown slightly less.