Cheesecake Crescent Rolls are the perfect blend of creamy, sweet cheesecake filling wrapped in buttery, flaky crescent dough. This quick and easy dessert is made with just a few simple ingredients, yet delivers a bakery-quality treat in under 30 minutes. The golden crust and luscious cream cheese center make it irresistible for breakfast, dessert, or a special snack.
Ingredients:
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2 cans refrigerated crescent roll dough
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16 oz (2 packages) cream cheese, softened
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1 cup granulated sugar, divided
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1 tsp vanilla extract
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1/2 cup unsalted butter, melted
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1 tsp ground cinnamon
Instructions:
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Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
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Unroll one can of crescent dough and press it evenly into the bottom of the dish, sealing any seams.
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In a mixing bowl, beat cream cheese, 1/2 cup sugar, and vanilla until smooth and creamy.
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Spread the cream cheese mixture evenly over the crescent dough layer.
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Unroll the second can of crescent dough and carefully place it on top of the cream cheese layer, sealing seams.
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Pour melted butter evenly over the top dough layer.
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Mix the remaining 1/2 cup sugar with cinnamon and sprinkle generously over the butter.
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Bake for 25–30 minutes or until golden brown and bubbly.
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Cool for about 20 minutes before slicing into squares or bars. Serve warm or chilled.
If you want, I can also give you a strawberry or chocolate drizzle version of these cheesecake crescent rolls for extra flavor.
