Description
A sweet and creamy cheesecake filling wrapped in buttery crescent rolls, baked into a golden casserole and finished with a cinnamon-sugar topping.
Ingredients
- 2 (8 oz) cans refrigerated crescent roll dough
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar (divided)
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted
- 2 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Unroll one can of crescent roll dough and press into the bottom of the prepared dish to form an even layer.
- In a mixing bowl, beat cream cheese, 3/4 cup sugar, and vanilla extract until smooth and creamy.
- Spread the cream cheese mixture evenly over the crescent roll base.
- Unroll the second can of crescent roll dough and place on top of the cream cheese layer, pressing seams to seal.
- Pour melted butter evenly over the top crust.
- Mix remaining 1/4 cup sugar with cinnamon and sprinkle over the buttered top.
- Bake for 30–35 minutes, until golden brown and bubbly.
- Cool for at least 20 minutes before slicing into squares or bars.
Notes
- Best served slightly warm or at room temperature.
- For added flavor, drizzle with honey or caramel sauce before serving.
- Store leftovers in the refrigerator for up to 3 days.
- You can add fruit preserves between the cream cheese and top dough layer for variety.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American