Easy Crescent Roll Cheesecake
Whip up this Easy Crescent Roll Cheesecake for a delectably quick dessert! Featuring a flaky crescent roll crust and a lusciously creamy filling, it's perfect for gatherings or a sweet family treat. This recipe combines the ease of ready-made dough with the classic taste of cheesecake, sprinkled with a cinnamon-sugar topping for extra delight.
Equipment
- 1 Mixing bowl
- 1 Small saucepan
- 1 9x13-inch baking dish greased
Ingredients
Main Ingredients
- 2 cans Pillsbury crescent rolls
- 2 packages cream cheese 16 ounces total, room temperature
- 1 ½ cups sugar divided
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 stick butter ½ cup, not margarine
Instructions
Instructions
- Preheat your oven to 350°F.
- Unroll 1 can of crescent rolls and press it into greased 9x13-inch dish, sealing seams.
- Beat cream cheese with 1 cup sugar and vanilla in bowl until smooth.
- Spread cream cheese mixture over crescent roll base.
- Unroll second can of crescent rolls and lay over cream cheese, sealing seams.
- Melt butter in saucepan; stir in remaining ½ cup sugar and cinnamon.
- Pour cinnamon butter mixture evenly over top layer.
- Bake uncovered for 30 minutes until golden brown.
- Let cool for 10–15 minutes before slicing and serving.
Notes
To make this gluten-free, use gluten-free pastry dough in place of crescent rolls. Store leftovers wrapped tightly in fridge for 3–4 days.