crescent roll cheesecake

Let me introduce you to crescent roll cheesecake.

This is one of those “I want something sweet but it’s a weeknight” desserts. This is one of those 6-ingredient wonder desserts. This is creamy-dreamy cream cheese goodness. This is crescent roll cheesecake.

It’s two layers of cinnamon-sugared crescent rolls, with a light + fluffy cream cheese filling. It’s somewhere between a classic cheesecake and a coffee cake, if that coffee cake were filled with the fluffiest layer of cream cheese imaginable. GET IN MY BELLY.

My mom has been making this for ages and it will always hold a special place in my recipe book.

How can it not?? Crisp + flaky top, smooth + creamy filling. Instant classic. Could dessert get any easier? Or any more AH-MAZING. No, the answer is no.

This is perfect for people like Grant (and me) who LOVE cheesecake but never want to wait to eat it. The classic cheesecake conundrum – you have to chill it in the fridge for a few hours/overnight before eating. No waiting required with this dessert, people! Cheesecake lovers (and Grant) rejoice.

So, make someone’s day by making this for them. Spread the dessert + the joy.

I know, I sound totally cheesy – but a small gesture like this could make someone’s day. Make your own day, even. Your people will love a surprise lil treat like this on a weeknight. It takes about 40 minutes start to finish. Yep, that’s it. 10 minutes of prep, 30 minutes of bake time.

Look at that crispy golden fluffy creamy flaky goodness. This dessert is worthy of all the adjectives.

Take your weeknight up a notch. Go on already❤️



Recipe:

  • 2 tubes of crescent rolls (8 per package)
  • 2, 8 ounce blocks of cream cheese (16 ounces total)
  • 1 egg
  • 1 cup granulated or cane sugar
  • 1 tsp vanilla
  • Cinnamon sugar

Preheat oven to 350 degrees. Grease a 9 x 13 glass pan and set aside. Soften cream cheese in the microwave for about 20 seconds. It should be soft but still hold its shape. Mix together the cream cheese, sugar, egg, and vanilla. Spread one package of the crescent rolls in the bottom of the greased baking dish. Make sure there are no gaps in the sheet of crescent rolls.

Spread the cream cheese mixture over the crescent rolls. Lay the second sheet of crescent rolls over the top of the cream cheese mixture. I find it helpful here to lay the second sheet of crescent rolls on the counter and press all the seams together first, and then gently transfer it onto the top of the cream cheese mixture. (If there are a few small gaps on the top layer it’s not a big deal – it should spread out when baking.) Bake for 5 minutes. Remove from the oven and sprinkle the cinnamon sugar over the top. Return to the oven and bake for 25 more minutes.

Yield: 16 pieces

8 thoughts on “crescent roll cheesecake

  1. This is just SO wonderful! In New mexico, where I used to live, they did something similar with sopaipillas and it was sooooo good. I love this easy variation!

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