Crescent Cheesecake Recipe

Introduction

This Crescent Cheesecake is a simple yet delicious dessert that combines buttery crescent dough with a creamy, sweet cheesecake filling. It’s perfect for an easy treat that looks impressive and tastes fantastic.

Ingredients

• 2 cans refrigerated crescent roll dough
• 2 (8-ounce) blocks cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup butter, melted
• 1 tablespoon ground cinnamon
• 2 tablespoons granulated sugar (for topping)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Step 2: Roll out one can of crescent dough into the bottom of the prepared dish, pressing the seams together to form a solid layer.
3. Step 3: In a mixing bowl, beat the softened cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy.
4. Step 4: Spread the cream cheese mixture evenly over the crescent dough layer in the baking dish.
5. Step 5: Unroll the second can of crescent dough and place it over the cream cheese filling, pressing the seams together gently.
6. Step 6: Brush the top layer of dough with the melted butter, then sprinkle evenly with the cinnamon and 2 tablespoons of sugar mixture.
7. Step 7: Bake in the preheated oven for 30 minutes, or until the top is golden brown and cooked through.
8. Step 8: Allow the cheesecake to cool in the dish for about 20 minutes before slicing and serving.

Tips & Variations

• For added flavor, try mixing in a teaspoon of lemon zest into the cream cheese filling.
• Use reduced-fat cream cheese for a lighter version without sacrificing texture.
• Top with fresh berries or a drizzle of fruit sauce for a fruity twist.
• If you prefer a crunchier topping, sprinkle chopped nuts with the cinnamon sugar before baking.

Storage

Store any leftovers covered in the refrigerator for up to 4 days. To reheat, warm individual slices in the microwave for 15-20 seconds or enjoy chilled as a cool dessert.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Crescent Cheesecake?

Yes, you can freeze the unbaked assembled cheesecake wrapped tightly in foil or plastic wrap. Bake from frozen, adding a few extra minutes to the baking time. Alternatively, freeze already baked slices for up to 2 months and thaw in the refrigerator before serving.

Can I use homemade crescent dough?

Absolutely! If you prefer homemade dough, ensure it is rolled into thin layers similar to store-bought crescent rolls for even baking and texture.

Crescent Cheesecake Recipe

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★★★★★

4.5 from 144 reviews

This Crescent Cheesecake recipe features layers of flaky crescent roll dough with a smooth, creamy sweetened cream cheese filling, topped with cinnamon sugar and baked to golden perfection. It’s a simple, delightful dessert perfect for any occasion, offering an irresistible combination of buttery crust and rich cheesecake flavor.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 2 cans refrigerated crescent roll dough

Filling

• 2 (8-ounce) blocks cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract

Topping

• 1/4 cup melted butter
• 1 tablespoon ground cinnamon
• 2 tablespoons granulated sugar

Instructions

1. Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
2. First Layer: Unroll one can of crescent dough and press it firmly into the bottom of the prepared baking dish, making sure to seal all the seams together to form an even base layer.
3. Make Filling: In a mixing bowl, beat the softened cream cheese with 1 cup of granulated sugar and 1 teaspoon of vanilla extract until the mixture is smooth and creamy with no lumps.
4. Add Filling: Spread the cream cheese mixture evenly over the first layer of crescent dough, covering the entire surface.
5. Second Layer: Unroll the second can of crescent dough and carefully place it over the cream cheese filling, pressing the seams together to seal the layers.
6. Top And Bake: Brush the top layer of dough with melted butter, then sprinkle the cinnamon and 2 tablespoons of granulated sugar mixture evenly over the top. Bake in the preheated oven for 30 minutes or until the dough is golden brown and the filling is set.
7. Finish: Remove the cheesecake from the oven and let it cool in the pan for about 20 minutes before slicing. This allows the filling to firm up and makes serving easier.

Notes

• Ensure the cream cheese is fully softened before mixing to achieve a smooth filling.
• Pressing the dough seams tightly helps prevent leaking of the cream cheese filling during baking.
• You can substitute the crescent rolls with puff pastry for a flakier crust.
• Serve warm or at room temperature; it pairs well with a dusting of powdered sugar or fresh fruit.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: crescent roll cheesecake, easy cheesecake recipe, layered cheesecake, cinnamon sugar topping dessert, quick cheesecake, cream cheese dessert