Cheesecake Crescent Rolls Casserole

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Of course! Cheesecake Crescent Rolls Casserole is a fantastically easy, crowd-pleasing dessert that combines the flaky, buttery layers of crescent rolls with a rich, creamy cheesecake filling. It’s perfect for a brunch, potluck, or a simple sweet treat.

Here’s a delicious and reliable recipe that’s sure to be a hit.

Cheesecake Crescent Rolls Casserole

This recipe creates a dessert that’s part cheesecake, part coffee cake, and entirely delicious.

Ingredients

For the Cheesecake Filling:

· 2 (8 oz) blocks cream cheese, softened to room temperature
· 1/2 cup (100g) granulated sugar
· 1 large egg
· 1 teaspoon vanilla extract
· 1/4 teaspoon salt

For the Casserole:

· 2 cans (8 oz each) refrigerated crescent roll sheets (or regular crescent rolls)
· 1/4 cup (1/2 stick or 57g) butter, melted
· 1/3 cup (65g) granulated sugar
· 1 teaspoon ground cinnamon

For the Topping (Optional but Recommended):

· 1 cup powdered sugar
· 2-3 tablespoons milk or heavy cream
· 1/2 teaspoon vanilla extract

Instructions

Step 1: Prepare the Filling

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth.
  3. Add the 1/2 cup of sugar, egg, vanilla extract, and salt. Beat again until the mixture is completely smooth and creamy. Set aside.

Step 2: Assemble the First Layer

  1. Unroll one can of crescent roll sheets and press it into the bottom of the prepared baking dish. If you’re using classic crescent rolls, pinch the perforated seams together to form a solid sheet.
  2. Spread the cream cheese filling evenly over the crescent roll layer.

Step 3: Add the Top Layer & Cinnamon-Sugar

  1. Unroll the second can of crescent rolls and carefully place it on top of the cream cheese layer, stretching it gently to cover the entire surface.
  2. Brush the top evenly with the melted butter.
  3. In a small bowl, mix the 1/3 cup of sugar with the cinnamon. Sprinkle this mixture evenly over the buttered top.

Step 4: Bake to Perfection

  1. Bake for 30-35 minutes, or until the top is puffed and a deep golden brown.
  2. Remove from the oven and let it cool in the pan on a wire rack for at least 30 minutes before adding the glaze. The filling will set as it cools.

Step 5: Add the Glaze and Serve

  1. While the casserole is cooling, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add milk a tablespoon at a time until you reach a drizzle-able consistency.
  2. Drizzle the glaze over the slightly warm or completely cooled casserole.
  3. Slice into squares and serve!

Pro-Tips & Flavor Variations:

· Room Temperature is Key: Ensure your cream cheese is truly soft. This is the #1 secret to a smooth, lump-free filling.
· Don’t Overbake: The center might seem a little soft when it first comes out, but it will firm up as it cools. An overbaked filling can be grainy.
· Let it Rest: Resisting the urge to cut into it immediately is tough, but letting it cool allows the layers to set and makes for much cleaner slices.
· Flavor Twists:
· Lemon Bliss: Add 2 tablespoons of lemon juice and 1 teaspoon of lemon zest to the cream cheese filling.
· Berry Swirl: Before adding the top crescent layer, dollop 1/2 cup of your favorite berry pie filling or preserves over the cream cheese layer and swirl it gently with a knife.
· Apple Cinnamon: Scatter a layer of finely chopped apples tossed with cinnamon and a little sugar over the first crescent roll layer before adding the cheesecake filling.
· Chocolate Chip: Fold 1/2 cup of mini chocolate chips into the cream cheese filling.

This Cheesecake Crescent Rolls Casserole is the ultimate easy dessert that feels special. Enjoy

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