Cheesecake Crescent Rolls Casserole is a delightful and easy-to-make dessert that brings back memories of family gatherings and cozy weekends. Growing up, our family always looked forward to Sunday brunch, a time when we would all come together to enjoy a variety of homemade dishes. One of the standout items was always my grandmother’s cheesecake, a recipe that has been passed down through generations.
During one particularly busy holiday season, I wanted to recreate that nostalgic flavor but with a quicker and simpler method. That’s when I stumbled upon the idea of using crescent rolls as a base for a cheesecake-inspired dish. This Cheesecake Crescent Rolls Casserole has since become a favorite in our household, combining the creamy goodness of cheesecake with the buttery, flaky texture of crescent rolls.
This recipe is perfect for those who love the taste of cheesecake but don’t want to spend hours in the kitchen. It’s a wonderful dish to bring to potlucks, serve at brunches, or simply enjoy as a sweet treat after dinner. The beauty of this recipe lies in its simplicity and the fact that it can be prepared in under an hour.
One of the great things about this casserole is its versatility. You can easily tweak it to suit your taste or dietary preferences. For instance, you might add a layer of fresh berries or a swirl of fruit preserves between the cream cheese and top crescent roll layers for a fruity twist. If you’re a chocolate lover, consider adding a handful of mini chocolate chips to the cream cheese mixture. For a more indulgent version, drizzle some caramel or chocolate sauce over the top before serving.
The buttery cinnamon-sugar topping gives the casserole a sweet, slightly crunchy finish that perfectly complements the creamy filling. This dish is best enjoyed warm, but it also tastes great chilled, making it a versatile option for any occasion.
Making Cheesecake Crescent Rolls Casserole
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Ingredients
- 1 cup granulated sugar
- 8 ounces softened cream cheese (2 blocks)
- 2 cans refrigerated crescent roll dough
- 1 teaspoon vanilla extract
- 1/4 cup melted butter
- 1 tablespoon ground cinnamon
- 2 tablespoons granulated sugar
Directions
- Set your oven to 350°F and grease a 9×13-inch baking dish to prevent sticking.
- Open one can of crescent roll dough and lay it evenly on the bottom of the baking dish, sealing the seams to create a uniform layer.
- In a large mixing bowl, blend the softened cream cheese with 1 cup of granulated sugar and vanilla extract until the mixture is smooth and creamy.
- Spread the cream cheese mixture evenly over the layer of crescent roll dough in the baking dish.
- Open the second can of crescent roll dough and carefully place it over the cream cheese layer, pressing the seams to form a smooth top layer.
- Brush the melted butter over the top layer of crescent roll dough. In a small bowl, mix the ground cinnamon with the remaining 2 tablespoons of granulated sugar and sprinkle this mixture generously over the buttered dough.
- Bake the dish in the preheated oven for 30 minutes or until the top is golden brown and crisp.
- Allow the casserole to cool for at least 20 minutes before cutting it into squares and serving.
Storing Suggestions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 15-20 seconds or enjoy cold.
FAQs:
Can I use low-fat cream cheese for this recipe?
Yes, you can use low-fat cream cheese, but keep in mind that the texture and richness might be slightly different compared to using full-fat cream cheese.
Can I prepare this recipe ahead of time?
Absolutely! You can prepare the casserole the night before, cover it, and refrigerate it. Bake it the next day, adding a few extra minutes to the baking time if needed.
What can I use as a substitute for crescent roll dough?
If you don’t have crescent roll dough, you can use puff pastry sheets or even homemade dough. Adjust the baking time as needed to ensure a golden brown top.
How do I know when the casserole is done baking?
The casserole is done when the top layer is golden brown and crisp. You can also insert a toothpick into the center, and if it comes out clean, the casserole is ready.
Can I freeze the cheesecake crescent rolls casserole?
Yes, you can freeze the baked casserole. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
What variations can I try with this recipe?
You can add fruit preserves or fresh berries to the cream cheese layer for a fruity twist. Alternatively, try adding chocolate chips or a drizzle of caramel sauce for extra indulgence.
Cheesecake Crescent Rolls Casserole
Ingredients
- 2 cans of crescent roll dough refrigerated
- 8 ounces of cream cheese softened (2 blocks)
- 1 cup of sugar granulated
- 1 teaspoon of vanilla extract
- 1/4 cup of butter melted
- 1 tablespoon of cinnamon ground
- 2 tablespoons of sugar granulated
Instructions
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish to prevent sticking.
- Unroll one can of crescent roll dough and spread it evenly across the bottom of the baking dish. Press the seams together to form a uniform layer.
- In a large bowl, beat the softened cream cheese with 1 cup of granulated sugar and the vanilla extract until the mixture is smooth and well combined.
- Evenly spread the cream cheese mixture over the crescent roll dough layer in the baking dish.
- Unroll the second can of crescent roll dough and place it carefully over the cream cheese layer. Press the seams together to create a smooth top layer.
- Brush the melted butter evenly over the top layer of crescent roll dough. Mix the ground cinnamon and the remaining 2 tablespoons of granulated sugar in a small bowl. Sprinkle this mixture generously over the buttered dough.
- Place the baking dish in the preheated oven and bake for 30 minutes, or until the top is crisp and golden brown.
- Let the casserole cool for at least 20 minutes before slicing it into squares and serving.
