Easy Crescent Roll Cheesecake: A Pressure Cooker Treat
This Easy Crescent Roll Cheesecake blends flaky crescent roll layers with a creamy vanilla-infused filling, topped with buttery cinnamon sugar. A quick and cozy dessert perfect for gatherings or a sweet family treat!
Equipment
- 1 9x13 inch baking dish
- 1 Mixing bowls for blending filling
- 1 Small bowl for cinnamon sugar mix
- 1 Spatula or spoon for spreading filling
Ingredients
Main ingredients
- 2 cans Pillsbury crescent rolls
- 16 oz cream cheese room temperature, total from 2 packages
- 1 ½ cups sugar divided into 1 cup and ½ cup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 stick real butter ½ cup, not margarine
Instructions
Instructions
- Preheat your oven to 350°F.
- Unroll one can of crescent rolls and press it into a 9x13 inch baking dish. Press seams together to seal.
- In a medium bowl, mix cream cheese, 1 cup sugar, and vanilla extract until smooth and fluffy.
- Spread the cream cheese mixture evenly over the crescent roll crust.
- Unroll the second can of crescent rolls and lay it over the cream cheese layer. Press seams together.
- Melt the butter and pour it over the top layer.
- Combine the remaining ½ cup sugar with cinnamon and sprinkle evenly over the top.
- Bake for 30 minutes or until the top is golden brown.
- Let cool before slicing. Serve warm or chilled.
Notes
For gluten-free option, substitute crescent rolls with certified gluten-free pastry dough. Always check labels!