There's nothing quite like the warm, gooey delight of Cheesecake Crescent Rolls Casserole filling your kitchen with the scent of cinnamon and sweet cream cheese. This heavenly dessert (or indulgent breakfast treat!) brings together flaky crescent rolls, a velvety cheesecake layer, and a generous dusting of cinnamon sugar.

I first discovered this decadent casserole when looking for an easy crowd-pleaser to bring to brunch. Not only did it impress everyone, but it also disappeared in record time. Now, it’s a must-have for every holiday breakfast or potluck.

Why You'll Love This Cheesecake Crescent Rolls Casserole

Get ready to add a new favorite to your recipe collection. This Cheesecake Crescent Rolls Casserole is a game-changer for anyone who loves effortless, yet impressive, desserts.

First and foremost, it’s incredibly simple to make. Using refrigerated crescent roll dough keeps the prep time under 15 minutes. This means you can have a stunning dessert ready for the oven with minimal effort, perfect for busy mornings or last-minute gatherings.

You'll also appreciate the irresistible flavor combination. The flaky, buttery crescent rolls contrast perfectly with the smooth, tangy cheesecake filling, while the cinnamon-sugar topping adds a hint of warmth and crunch.

It's a versatile dish that can be served warm or cold. Enjoy it fresh out of the oven for a melty, gooey experience, or chill it for a firmer, cheesecake-like texture. Either way, it's bound to be a hit.

Finally, this recipe is ideal for feeding a crowd. Whether you’re hosting a brunch, bringing a dessert to a family gathering, or preparing a sweet treat for a holiday morning, this casserole is large enough to share – and there are rarely any leftovers!

Ingredients Notes

The magic of this Cheesecake Crescent Rolls Casserole lies in its simple yet delicious ingredients. Each one plays a role in creating the perfect balance of flavors and textures.

Crescent roll dough: This shortcut ingredient is a lifesaver. I use two 8-ounce cans of refrigerated crescent roll dough. It bakes up golden and flaky, forming the perfect crust for our creamy filling.
Cream cheese: Make sure to use full-fat cream cheese for a rich and creamy filling. Let it come to room temperature so it blends smoothly without lumps. Reduced-fat cream cheese works, but it won’t be as indulgent.
Granulated sugar: Sweetens the cheesecake layer and adds a crunchy, caramelized topping when combined with cinnamon. Feel free to adjust the sugar to taste if you prefer a less sweet dessert.
Vanilla extract: Just a splash of vanilla elevates the cheesecake filling and brings out the flavors of the other ingredients. Use pure vanilla extract for the best taste.
Butter: Melted butter creates a golden, crispy crust and helps the cinnamon sugar adhere. Unsalted butter is best, but if you use salted, simply reduce the additional salt in the recipe.
Ground cinnamon: This adds a warm, comforting flavor that ties everything together. You can adjust the amount based on your preference.

For this recipe, you’ll need a 9x13-inch baking dish and a hand mixer or stand mixer to blend the filling. A pastry brush is also handy for spreading the melted butter evenly.

How To Make This Cheesecake Crescent Rolls Casserole

Creating this decadent casserole is easier than you might think. Just follow these steps, and you’ll have a show-stopping dessert in no time.

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with non-stick spray to prevent sticking.
Prepare the crescent roll crust: Unroll one can of crescent roll dough and lay it flat in the bottom of the baking dish. Press the seams together to form a single layer of dough. This will be the base of your casserole.
Make the cheesecake filling: In a medium bowl, beat two 8-ounce packages of softened cream cheese with 1 cup of granulated sugar and 1 teaspoon of vanilla extract. Mix until smooth and creamy. Spread the cheesecake filling evenly over the bottom layer of crescent roll dough.
Add the top layer: Unroll the second can of crescent roll dough and gently lay it over the cheesecake filling. Press the seams together as best as you can. It doesn’t have to be perfect – the magic happens in the oven!
Top with cinnamon sugar: Melt ½ cup of unsalted butter and pour it evenly over the top crescent layer. In a small bowl, mix ¼ cup of granulated sugar with 1 tablespoon of ground cinnamon. Sprinkle the cinnamon-sugar mixture generously over the melted butter, ensuring an even coating.
Bake to perfection: Place the dish in the oven and bake for 30-35 minutes, or until the top is golden brown and the edges are bubbling. The center should be set but still slightly jiggly – it will firm up as it cools.
Cool and serve: Let the casserole cool for at least 20 minutes before slicing. If you prefer a firmer texture, chill it in the refrigerator for 1-2 hours. Serve warm for a gooey, melty experience, or cold for a classic cheesecake feel.

This recipe takes about 50 minutes from start to finish, including baking and cooling time.

Storage Options

Leftovers? No problem! This casserole stores beautifully, making it perfect for meal prep or saving a slice for later.

Refrigerator: Once cooled, cover the dish with plastic wrap or transfer individual slices to an airtight container. It will keep in the fridge for up to 5 days.
Freezer: You can also freeze this casserole! Wrap individual slices tightly in plastic wrap and then in foil, or store in a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the fridge before reheating.

To reheat, simply warm slices in the microwave for about 20-30 seconds or in the oven at 300°F (150°C) until heated through.

Variations and Substitutions

One of the best things about this Cheesecake Crescent Rolls Casserole is how easily it can be adapted to your preferences or dietary needs.

Add fruit: Fold in 1 cup of chopped strawberries, blueberries, or even canned cherry pie filling into the cream cheese mixture for a fruity twist.
Make it chocolatey: Sprinkle a handful of mini chocolate chips over the cream cheese layer before adding the top crescent roll layer for a chocolate-lovers' version.
Use different spices: Swap out cinnamon for a blend of pumpkin pie spice or a pinch of nutmeg for a seasonal twist.
Lower the sugar: If you want a less sweet version, reduce the sugar in the cream cheese mixture to ¾ cup. The casserole will still be delicious!
Try a different dough: If you prefer, you can use puff pastry or homemade biscuit dough instead of crescent rolls for a slightly different texture.

Don’t be afraid to get creative and make this recipe your own. Experiment with your favorite flavors and enjoy the smiles it brings to the table!