Easy Crescent Roll Cheesecake Recipes
Buttery crescent dough hugs a creamy vanilla cheesecake filling, then bakes under a cinnamon-sugar crust. Simple prep, bakery-sweet results.
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Servings:
Ingredients
Main Ingredients
- 16 oz refrigerated crescent roll dough two 8-oz tubes
- 16 oz cream cheese, softened room temperature
- 0.66 cup granulated sugar for the filling
- 2 tsp vanilla extract
- 0.13 tsp fine salt
- 0.5 cup granulated sugar for the cinnamon-sugar topping
- 1.5 tsp ground cinnamon
- 5 tbsp unsalted butter, melted
- 1 tsp finely grated lemon zest optional, brightens the filling
Instructions
Preparation Steps
- Heat oven to 350°F. Line a 9x13-inch pan with parchment, leaving an overhang.
- Stir 1/2 cup sugar with cinnamon in a small bowl; set aside for topping.
- Beat cream cheese with 2/3 cup sugar, vanilla, salt, and lemon zest until smooth and fluffy.
- Unroll one crescent dough sheet. Press seams to seal and fit into the prepared pan.
- Spread the cheesecake filling evenly over the dough, reaching the corners.
- Unroll the second dough sheet, seal seams, and gently lay it over the filling.
- Brush the top with melted butter, then shower evenly with the cinnamon-sugar mixture.
- Bake until puffed and deep golden, 25 to 30 minutes. Cool 20 minutes, then chill 30 minutes.
- Lift out by the parchment. Slice into bars and serve slightly warm or chilled.
Notes
Try swapping vanilla for 1 teaspoon almond extract and add sliced almonds on top for a bakery-style twist. For clean cuts, chill fully and wipe the knife between slices. Store airtight in the fridge up to 4 days; freeze individually wrapped bars for up to 2 months.
This recipe is an original creation inspired by classic Easy Crescent Roll Cheesecake Recipes flavors. All ingredient ratios and instructions are independently developed.