Why You’ll Love This Recipe
This isn’t just another dessert—it’s cheesecake made easy. Inspired by classic baked cheesecakes and gooey pull-apart pastries, this version uses refrigerated crescent dough for a flaky base and top, eliminating the need for pie crusts or complicated steps. The result? A creamy, dreamy treat that’s perfect for holidays, potlucks, or satisfying a sweet tooth fast.
Perfect for:
- Holiday breakfasts, brunch spreads, or late-night snacks
- Fans of cheesecake, cinnamon rolls, or dump desserts
- Make-ahead meals (it chills beautifully!)
- Last-minute guests (you can mix it while they walk in!)
🧀 "I made this for Easter," said one home cook. "My aunt asked if I’d been baking all morning—but I started when the ham came out!"
Ingredients
For the Flaky Layers
- 2 cans (8 oz each / 16 oz total) refrigerated crescent roll dough (do not use croissant or puff pastry)
For the Creamy Cheesecake Filling
- 16 oz (450g) block cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 tsp pure vanilla extract
For the Golden Cinnamon Topping
- 4 tbsp (½ stick / 56g) unsalted butter, melted
- 1 tbsp (12g) granulated sugar
- ½ tsp ground cinnamon
Step-by-Step Instructions
1. Preheat Oven & Prep Pan
- Preheat oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
✅ No parchment needed —the dough seals the base naturally.
2. Press in the Bottom Layer
Unroll first can of crescent dough.
- Place triangles or perforated sheets into the prepared pan.
- Press seams together to form a solid, leak-proof layer across the bottom.
✅ Don’t stretch! Gently press to fit—this prevents shrinking.
3. Make the Cheesecake Filling
In a large bowl:
- Beat softened cream cheese, 1 cup sugar, and vanilla extract with an electric mixer on medium speed 2–3 minutes, until smooth, creamy, and lump-free.
✅ Scrape bowl often —ensures even texture.
4. Spread the Filling
- Pour mixture over the dough base.
- Use an offset spatula or back of a spoon to spread evenly to the edges.
✅ Smooth surface = even bake.
5. Add the Top Crust
Unroll second can of crescent dough.
- Place over the filling, pressing seams together to seal completely.
- Tuck edges slightly into the sides of the pan for a tidy finish.
✅ Optional: Cut slits in the top to vent steam.
6. Brush & Sprinkle the Topping
- Drizzle melted butter evenly over the top.
- In a small bowl, mix 1 tbsp sugar and cinnamon, then sprinkle evenly over buttered surface.
✅ Pro Tip: For extra crunch, add a pinch of nutmeg or chopped pecans.
7. Bake Until Golden & Set
- Bake 25–30 minutes, until:
- Top is deep golden brown
- Edges are crisp
- Center is set (no jiggle)
Let cool completely on a wire rack—this helps the filling firm up.
8. Slice & Serve
- Cut into squares or rectangles with a sharp knife.
- Serve warm, chilled, or at room temperature.
Enjoy as:
- A standalone dessert
- With fresh berries or whipped cream
- Drizzled with caramel or chocolate sauce
✅ Leftovers? Reheat gently in the oven—the crust stays crisp!
You Must Know
- Use real cream cheese —not spreadable tubs or low-fat versions.
- Softened cream cheese blends best —take it out 30 mins ahead.
- Cool before slicing —warm cuts may crumble or smear.
- Tastes better the next day! Flavors deepen and texture firms up.
- Freezer-friendly —cool completely and freeze up to 3 months.
Storage Tips
- Store cooled casserole in an airtight container in the fridge for up to 5 days.
- Reheat in oven at 350°F for 10–12 minutes (best texture). Microwave works but may soften edges.
- Freeze for up to 3 months —thaw overnight before reheating.
Ingredient Substitutions
Serving Suggestions
- Serve family-style right in the pan.
- Great for potlucks—bring the whole dish!
- Double the batch and freeze half for future comfort.
- Pack in lunchboxes (reheat safely).
Cultural Context
Rooted in American convenience cooking and mid-century dessert trends, this recipe celebrates how simple ingredients—canned dough, cream cheese, and sugar—can become something deeply satisfying. Found at church suppers, holiday tables, and creative kitchens alike, it honors the joy of sharing food that feels both familiar and special.
Pro Tips
- Double the recipe? Yes—perfect for feeding a crowd. Use two pans.
- Want more flavor? Add lemon zest or almond extract to the filling.
- Make ahead: Assemble unbaked casserole and refrigerate overnight. Bake when ready.
- Label your dish: People will ask for the recipe.
- Say “ready?” before serving —it’s part of the ritual.
Frequently Asked Questions
Q: Can I use crescent rings instead of sheets?
A: Yes—but unroll and press them into layers for best results.
Q: Why did my center sink?
A: Likely underbaked or cut too soon. Ensure full cooling time and proper bake.
Q: Is this gluten-free?
A: Only if using GF crescent dough or substitute crust.
Q: Can I make muffins instead?
A: Absolutely! Line tins with crescent dough, fill, top, and bake 15–18 mins.
Q: Can I air fry individual portions?
A: Yes! Air fry at 350°F for 8–10 mins, covering with foil if browning too fast.
Allergy Information
Contains: dairy (cream cheese, butter), wheat (in dough).
Gluten-free option: Use certified GF dough.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed doughs and cheeses.
Nutrition Facts (Per Serving – Approximate)
Based on 12 servings
- Calories: 280
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 26g
- Fiber: 1g
- Sugar: 14g
- Protein: 4g
- Sodium: 480mg
Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.
This casserole doesn’t shout. It emerges golden from the oven, fragrant and inviting, saying everything a great dessert should: “Cut me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with cream, creativity, and someone who says, “Let’s make it together.”
