🥐 Cheesecake Crescent Rolls
Ingredients
Base & Filling
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2 cans crescent roll dough
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2 packages cream cheese (8 oz each), softened
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1 cup granulated sugar
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1 tsp vanilla extract
Topping
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½ cup butter, melted
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½ cup granulated sugar
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1–2 tsp cinnamon
Instructions
1. Prep
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Preheat oven to 350°F (175°C).
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Lightly grease a 9×13-inch baking pan.
2. Create the base layer
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Unroll one can of crescent dough and press it evenly into the bottom of the pan.
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Pinch seams together so it’s one solid sheet.
3. Make the filling
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Beat together the cream cheese, 1 cup sugar, and vanilla until smooth and fluffy.
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Spread this mixture evenly over the bottom crescent layer.
4. Add the top layer
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Unroll the second can of crescent dough and place it on top of the filling.
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Gently stretch to cover and pinch seams if needed.
5. Add topping
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Pour the melted butter over the top.
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Mix ½ cup sugar with cinnamon, then sprinkle evenly over the entire surface.
6. Bake
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Bake for 25–32 minutes, until golden brown and slightly crisp on top.
7. Cool & serve
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Cool at least 20–30 minutes before slicing (or chill for cleaner cuts).
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Serve warm, room temp, or cold—it’s great any way.
✨ Variations
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Sopapilla Style: Drizzle warm honey over the top right before serving.
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Fruit Swirl: Add a thin layer of raspberry, strawberry, or blueberry jam under the top dough.
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Mini Bites: Cut the unbaked sheet into squares before baking for party-sized treats.
If you want, I can also give you an air fryer version, reduced-sugar version, or a pumpkin cheesecake variation!
