Cheesecake Crescent Roll Casserole
Flaky crescent roll layers sandwich a creamy cheesecake filling, finished with a cinnamon-sugar topping and sweet glaze.
Ingredients
Base
- 2 cans refrigerated crescent rolls 8-count each, seams pressed together
Filling
- 8 oz cream cheese softened
- 1 large egg
- 0.25 cup granulated sugar
- 1 tsp vanilla extract
Topping
- 0.25 cup brown sugar
- 1 tsp ground cinnamon
- 0.25 cup butter melted
Glaze
- 1 cup powdered sugar
- 2 tbsp milk
Instructions
Base
- Preheat oven to 350°F and lightly grease an 8×8-inch baking pan.
- Unroll one can of crescent dough into the pan, pressing seams together to form an even layer.
Filling
- In a medium bowl, beat cream cheese, egg, granulated sugar, and vanilla extract until smooth and creamy.
- Spread the filling evenly over the dough layer in the pan.
Base Continued
- Unroll the second can of crescent dough over the filling, pressing seams to seal completely.
Topping
- Combine brown sugar and cinnamon; sprinkle over the top layer of dough. Drizzle melted butter evenly.
- Bake for 25 minutes until golden brown and bubbling around the edges.
Rest & Glaze
- Allow casserole to rest for 10 minutes to set.
- Whisk powdered sugar and milk until smooth, then drizzle the glaze over the warm casserole.
Notes
Ensure the cream cheese is fully softened for a lump-free filling.
Store leftover slices in an airtight container in the refrigerator for up to 4 days. Reheat at 300°F for 8–10 minutes.
You can assemble the casserole 24 hours ahead; keep it covered in the fridge until baking.