Crescent Roll Cheesecake

Crescent Roll Cheesecake is such a simple dessert that I love making for my family! I tried this recipe last month and it turned out so creamy and delicious. You can make it with just a few basic ingredients from the store. It has this amazing flaky crust on top and bottom with sweet cheesecake filling in the middle.

I think you’ll find it really easy to put together – no fancy baking skills needed! The whole thing takes about 45 minutes from start to finish.

Ingredients for Crescent Roll Cheesecake

• 1 pound cream cheese, softened
• 1 ¾ cup sugar, divided
• 2 teaspoons vanilla extract
• 2 cans (8 ounces each) refrigerated crescent rolls
• ½ cup butter
• 1 teaspoon cinnamon

Instructions

1. Heat your oven to 350°F and grease a 9×13 baking dish.
2. Put the cream cheese and 1 cup of sugar in a large bowl. Beat them with an electric mixer until fluffy. Make sure to scrape the sides of the bowl so everything mixes well.
3. Add the vanilla to the cream cheese mixture and stir it in.
4. Sprinkle some flour on your counter, then open one can of crescent rolls. Roll the dough into a 9×13″ rectangle and press it into the bottom of your baking dish.
5. Spread the cream cheese mixture evenly over the dough using a spatula or spoon.
6. Open the second can of crescent rolls and roll it into another 9×13″ rectangle. Place this on top of the cream cheese layer.
7. Mix the butter, remaining ¾ cup sugar, and cinnamon in a small bowl. Drop small amounts of this mixture all over the top.
8. Bake for about 30 minutes until the top is golden brown.
9. Let it cool completely before cutting and serving.

Prepare the Cheesecake Filling

First, get your cream cheese ready – it needs to be really soft to mix well. Put the cream cheese and 1 cup of sugar in a big bowl and beat them together until they’re super smooth. Then add the vanilla extract and mix it in. Make sure you scrape the sides of the bowl so everything gets mixed evenly.

Assemble the Cheesecake

1. Heat your oven to 350°F
2. Grease a 9×13 baking dish
3. Sprinkle some flour on your counter
4. Roll out the first can of crescent rolls into a 9×13″ rectangle
5. Put this dough layer in your baking dish
6. Spread your cream cheese mixture on top
7. Roll out the second can of crescents and place it on top
8. Mix butter, remaining sugar, and cinnamon
9. Drop this mixture all over the top

How to Store Crescent Roll Cheesecake

Keep this cheesecake in the fridge for up to 4 days. Cover it with plastic wrap or put it in an airtight container. If you need to stack pieces, put wax paper between them.

Notes

• Make sure your cream cheese is really soft before starting
• Don’t skip the cooling time
• The dough might be a bit sticky – that’s normal
• A light dusting of flour helps when rolling the dough

Variations

• Try adding fresh fruit on top
• Sprinkle some chocolate chips in the filling
• Add a drizzle of caramel sauce
• Mix in some lemon zest for a citrus twist
• Use almond extract instead of vanilla

Serving Suggestions

• Add a dollop of whipped cream
• Serve with fresh berries
• Dust with powdered sugar
• Pair with coffee or tea
• Perfect for brunch or dessert

FAQs

Can I make this ahead of time?
Yes! You can make it a day ahead and keep it in the fridge.

Why did my filling turn out lumpy?
Your cream cheese probably wasn’t soft enough. Let it sit at room temperature for about an hour before mixing.

Can I freeze this cheesecake?
Yes, you can freeze it for up to 2 months. Wrap it well in plastic wrap and foil.

Can I use low-fat ingredients?
You can, but the texture might be different, and it might not be as rich.

What if I can’t find crescent rolls?
You can use puff pastry as an alternative, but the texture will be different.

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