Crescent roll cheesecake is one of the easiest types of cheesecake to make! The sweet cream cheese filling is delicious with flaky, buttery crescent rolls.
I love cheesecakes. I don’t think I have ever met a cheesecake that I didn’t like, whether it’s Banana Pudding Cheesecake, 3-Ingredient No-Bake Cheesecake, or even Cheesecake Dip. That’s why I wanted to try crescent roll cheesecake bars!
I heard they were pretty good and I just needed to see for myself. You may have already guessed that I absolutely loved them and decided to create my own recipe for cheesecake with crescent rolls.
Classic cheesecake is made with a graham cracker crust. This recipe replaces the graham cracker crust with buttery crescent rolls. Not only is there one layer of crescent rolls as the base of this cheesecake, but there is a second layer of flakey dough on top of the cheesecake. The cheesecake filling is completely enclosed in a delicious, tender pastry. It is SO good!
I also love these cheesecake bars because they are super easy to eat. You can cut up the whole tray of cheesecake into perfect squares and then serve the bars on a dessert buffet or as a quick dessert-to-go. I love desserts that are easy, tasty, and a little bit unique. These crescent roll cheesecake bars check all the boxes!
2 cans crescent rolls
2 (8 oz each) pkgs cream cheese, at room temperature
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup (1 stick) butter, melted
Preheat oven to 350°F and grease a 9×13-inch baking pan with cooking spray.
Unroll 1 can crescent rolls and press into bottom of baking dish, pressing dough together at seams if needed.
In a medium bowl, combine the cream cheese, 1 cup of the sugar, salt, and vanilla extract and blend with an electric mixer until smooth.
Spread cream cheese mixture over top of dough.
Unroll second can of crescent rolls and place on top of cream cheese layer.
Pour melted butter over the top and brush to cover evenly. Mix together remaining sugar and cinnamon and sprinkle mixture over the top.
Bake until golden brown, about 30 minutes. Cool, slice along perforations into triangles, and enjoy!