Description
A dreamy blend of buttery crescent rolls and creamy cheesecake filling, topped with a cinnamon-sugar crust. This dessert is quick to prepare, utterly delicious, and perfect for any occasion.
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough
- 2 blocks (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup melted butter
- 1 tablespoon ground cinnamon
- 2 tablespoons granulated sugar (for topping)
Instructions
- Preheat Your Oven: Preheat to 350°F (175°C) and grease a 9×13-inch baking dish.
- Base Layer: Unroll one can of crescent roll dough and press it into the bottom of the prepared dish, pinching seams together.
- Cream Cheese Filling: Beat cream cheese, sugar, and vanilla until smooth. Spread evenly over the base dough layer.
- Top Layer: Unroll the second can of crescent roll dough and place over the filling, pinching seams for a smooth finish.
- Butter and Topping: Brush the top layer with melted butter and sprinkle with the cinnamon-sugar mixture.
- Bake: Bake for 30 minutes until golden and bubbling.
- Cool and Serve: Let cool for 20 minutes before slicing. Serve warm or at room temperature for the best flavor.
Notes
- Make Ahead: Assemble the casserole a day in advance and bake when ready.
- Variations: Add a layer of fruit preserves or experiment with flavored cream cheese.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American