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Cheesecake Crescent Rolls Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 87 reviews
  • Author: Mary
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

A delightful and easy-to-make Cheesecake Crescent Rolls Casserole that combines creamy sweet cheesecake filling sandwiched between layers of flaky crescent roll dough. Perfect for brunch, dessert, or a special occasion treat, this casserole is baked until golden and finished with a light dusting of powdered sugar and fresh berries for a burst of freshness.

Ingredients

Scale

Crescent Roll Layers

  • 2 cans of crescent roll dough

Cheesecake Filling

  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 cup sour cream
  • 1/2 teaspoon lemon juice (optional, for added flavor)

Toppings

  • 1/4 cup powdered sugar (for dusting)
  • Fresh berries or fruit topping (optional, for serving)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure an even baking temperature.
  2. Soften Cream Cheese: Place the cream cheese in a large mixing bowl. If it’s too firm, microwave it for 15-20 seconds to soften for easier mixing.
  3. Beat Sugar and Cream Cheese: Add the granulated sugar to the cream cheese and beat for 2-3 minutes until the mixture is smooth and creamy.
  4. Add Flavorings: Mix in the vanilla extract and lemon juice (if using) until fully combined to add a subtle zesty flavor.
  5. Incorporate Eggs: Crack the eggs into the bowl one at a time, beating well after each addition to ensure a smooth filling.
  6. Fold in Sour Cream: Gently fold in the sour cream until just combined, being careful not to overmix to maintain a creamy texture.
  7. Prepare Crescent Dough: Open the cans of crescent roll dough and separate into individual triangles for layering.
  8. Grease Baking Dish: Lightly grease a 9×13 inch baking dish with cooking spray or butter to prevent sticking.
  9. Layer Bottom Crescents: Arrange the first can of crescent roll triangles in the bottom of the baking dish, pressing the seams together to form a solid base.
  10. Add Cheesecake Filling: Pour the cream cheese mixture over the crescent roll base and spread evenly for uniform coverage.
  11. Layer Top Crescents: Place the second can of crescent roll triangles over the filling, pressing seams gently together to seal the filling inside.
  12. Bake: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is set and firm.
  13. Cool: Remove from oven and let cool for 10-15 minutes to allow the casserole to set further for easier slicing.
  14. Dust with Powdered Sugar: Using a fine mesh sieve, dust the top with powdered sugar for a delicate, sweet finish.
  15. Cut and Serve: Cut into 12 squares or rectangles and serve warm or at room temperature. Optionally, top with fresh berries or fruit for added color and taste.

Notes

  • Make sure the cream cheese is fully softened for the smoothest filling texture.
  • Using fresh berries as a topping adds a fresh contrast to the creamy casserole.
  • You can prepare this casserole ahead of time and refrigerate before baking, then bake fresh when ready to serve.
  • For a citrus zest boost, add some lemon or orange zest to the filling mixture.
  • Ensure the crescent roll dough seams are well pressed to avoid filling leakage during baking.

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Find it online: https://peruvianfoodrecipes.com/cheesecake-crescent-rolls-casserole-recipe-2/