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Crescent Roll Cheesecake

These Cheesecake Crescent Rolls offer a fast, sweet solution to satisfy your late-night dessert cravings with buttery pastry and creamy cheesecake filling.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Crescent Roll Dough
  • 2 cans refrigerated crescent roll dough
Cheesecake Filling
  • 16 ounces cream cheese, softened Use full fat for the best texture.
  • 3/4 cup granulated sugar
  • 1 tablespoon vanilla extract Can substitute with almond extract.
  • 1 teaspoon lemon zest Optional for added brightness.
  • 1 pinch salt
Topping
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F. Line a 9×13 pan with parchment.
  2. Open one can of crescent rolls and press the seams together on the bottom of the pan to make a solid layer. Press it slightly up the sides so filling does not spill.
  3. In a bowl, beat the cream cheese with sugar until smooth. Add vanilla, salt, and lemon zest. The filling should be creamy and spreadable.
  4. Spread the filling over the dough in an even layer.
  5. Unroll the second can of dough on a sheet of parchment. Press seams to seal, then flip it onto the filling to cover and pinch any gaps.
  6. Brush the top with melted butter and sprinkle with cinnamon sugar.
Baking
  1. Bake for 22 to 28 minutes until the top is puffed and golden.
  2. Cool for at least 20 minutes before slicing for warm squares or chill for 1 hour for clean edges.

Notes

These bars keep beautifully; store in the fridge for 3 to 4 days or freeze for up to 2 months. Warm pieces in the microwave for a just-baked feel. For a cherry twist, add pie filling before topping with dough.