Easy Crescent Roll Cheesecake

Crescent rolls, cream cheese, cinnamon sugar, butter—this cozy Crescent Roll Cheesecake recipe is comfort in dessert form, and honestly, it might change your life a little.

this Recipe

Okay, so let me set the scene: I’m standing in the kitchen, a little frazzled, hair in some kind of messy knot situation, and dinner was a chaotic mix of leftovers and toddler negotiations (“three bites of broccoli or no Paw Patrol”). Not exactly a peak culinary moment.

I needed a win.

The kind of win that smells like vanilla and cinnamon and feels like you’ve got your life together—even if you’re wearing fuzzy socks and forgot to buy garbage bags again. That’s when I remembered this Crescent Roll Cheesecake recipe. I hadn’t made it in years, but suddenly I could see it in my head. That buttery top layer. The gooey cream cheese middle. The cinnamon-sugar crunch that makes you go, “Wait, why don’t I make this more often?”

So, I made it. I didn’t even check if I had everything before I started—very on brand for me. Miraculously, I had just enough cream cheese (and one pack was definitely nearing its expiration). But it worked. And as the smell filled the kitchen, something shifted. My kid danced around the oven like it was Christmas. I stood there and exhaled.

No one cried that night. Not even me. Crescent Roll Cheesecake might not solve world peace, but it definitely saved my Tuesday.

Why You’ll Love This Crescent Roll Cheesecake Recipe?

Let’s be real. Most of us don’t have time to bake elaborate, triple-layer masterpieces with latticed crusts or imported vanilla beans. (If you do, I admire you and also please invite me over.) But this cheesecake?

• It’s easy. Like, truly easy. The kind of recipe you can make with a kid on your hip or while listening to a podcast you barely understand.

• It’s nostalgic. Something about crescent rolls just screams PTA meetings and Midwest potlucks in the best way.

• It’s indulgent without being ridiculous. You’re not melting chocolate over a double boiler or separating egg yolks here. Just layering dough and mixing up sweet stuff.

• It feeds a crowd. Or feeds one person with leftovers they’ll 100% eat straight out of the fridge.

• People lose their minds over it. I’ve made this for brunches, BBQs, and a very awkward in-law dinner once. It always gets compliments. Always.

Ingredient Notes:

You probably already have most of this. And if you’re missing a thing or two, I promise there’s wiggle room.

• 2 cans crescent rolls: I’ve used off-brand. I’ve used crescent sheets (they’re a thing!). All fine. Just pinch the seams if needed.

• 2 blocks of cream cheese (16 oz total): Room temp if you remember. If not, toss it in the microwave for 15 seconds and hope for the best. Been there.

• 1½ cups sugar: You could do less. I usually go full sugar, especially when I’ve had a rough week.

• 1 tsp vanilla extract: You could skip it, but it makes the filling sing. Or whisper. Something melodic.

• 1 stick butter (½ cup): Real butter. Salted or unsalted—doesn’t matter that much. Life’s too short.

• 1 tsp cinnamon: Mix with the sugar for that top layer magic. If you’re feeling wild, add a pinch of nutmeg.

How To Make Crescent Roll Cheesecake?

Step 1: Preheat that oven.
350°F. If yours runs hot (like mine), maybe 340. I don’t know. Ovens are emotional creatures.

Step 2: Lay down your first layer.
Spray a 9×13 dish with whatever cooking spray you’ve got. Unroll one can of crescent rolls and press it into the bottom. Pinch the seams. It’s like kindergarten with dough. Very therapeutic.

Step 3: Make the filling.
In a bowl, beat together the cream cheese, 1 cup of sugar, and vanilla. You want it smooth-ish. No need for perfection. Spread it gently over the dough. Try not to eat a spoonful straight from the bowl. (Or do. Again, no judgment.)

Step 4: Second dough layer.
Unroll the second crescent can and lay it over the filling. Be gentle-ish. If it tears, just squish it back together. Rustic vibes, right?

Step 5: Butter, sugar, cinnamon.
Melt the butter and drizzle it over the top. Then mix the remaining ½ cup sugar with the cinnamon and sprinkle it like you’re a fairy godmother of dessert. Be generous.

Step 6: Bake.
Throw it in the oven for 30 minutes. It should get golden and bubbly. If the corners look like they’re thinking about burning, cover them loosely with foil.

Step 7: Cool it down.
Let it sit for 15–20 minutes before slicing. Unless you’re in crisis, then go in with a fork. I’ve done both.

Storage Options:

But if you do have some:

• Fridge: Wrap them up. They’ll keep for 3–4 days. Maybe longer, but mine never last that long.

• Cold or reheated: Both work. A few seconds in the microwave brings back the magic. Eating it cold in front of the fridge is also deeply satisfying.

Variations and Substitutions:

This is the kind of recipe that wants you to riff. Seriously. Get weird with it.

• Add a swirl of jam: Before the top layer, spoon in raspberry or apricot jam. It’s next level.

• Chocolate chips: Stir into the cream cheese or sprinkle on top. Or both.

• Pumpkin spice season? Use that instead of cinnamon. Your house will smell like a fall candle.

• Savory version: No sugar, add herbs and garlic to the cream cheese. It becomes this dreamy appetizer situation.

What to Serve with Crescent Roll Cheesecake?

Okay, technically this is a stand-alone superstar. But if you want to serve it with something:

• Coffee or espresso: Yes. Especially if you’re doing a brunch thing.

• Fresh fruit: Strawberries or blueberries make it feel a little more “balanced,” which is hilarious but appreciated.

• Whipped cream or ice cream: Optional. Unnecessary. Totally welcome.

Frequently Asked Questions:

Do I need to chill it before serving?
Nope. But it firms up more if you do. Warm is gooier, cold is cleaner slices.

Can I cut the sugar?
Yes! Maybe drop it to ¾ cup in the filling and ¼ cup on top. Still delish.

Can I freeze it?
You can, but fresh is best. If you do, wrap tightly and thaw in the fridge overnight.

So, that’s my ode to Crescent Roll Cheesecake—the humble hero of last-minute desserts and chaotic Tuesday nights. If you’re someone who’s ever said, “I’m not really a baker,” this one’s for you. You’ve got this.

If you make it, I wanna know! Did you try a twist? Eat half the pan in one sitting? Accidentally become the family dessert person? Let’s talk. Leave a comment or message me—I love hearing how these things turn out.

Keep the Flavor Coming – Try These:

Rich and Creamy Corn Casserole with Cream Cheese

Shrimp Scampi Pasta Bake

Easy Rotel Sausage Crescents

5 from 1 vote

Easy Crescent Roll Cheesecake

Prep Time 15 minutes mins

Cook Time 30 minutes mins

This Easy Crescent Roll Cheesecake. Is more than just a dessert. It's a heartwarming hug. In the form of a sweet treat. Imagine the layers of buttery, flaky crescent rolls. Enveloping a silky smooth cream cheese filling. Topped with a sprinkle of cinnamon sugar. That caramelizes to a perfect crunch. It’s the kind of simple, joyous recipe. That brings smiles around the table. Perfect for family gatherings. Or a cozy night in. Each bite blends the comforting taste of homemade baking. With a dash of nostalgia. Making it impossible. Not to reach. For another piece.

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Servings

Ingredients

1x2x3x

• 2 cans Pillsbury crescent rolls
• 2 packages 16 ounces total cream cheese, room temperature
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 stick 1/2 cup real butter, not margarine

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Instructions

 

1. Preheat the Oven: Set your oven to 350°F.
2. Prepare the Pan: Spray a 9x13 baking dish with cooking spray. Lay down the first can of crescent rolls in the pan. Pressing the seams together to form a base.
3. Make the Filling: In a bowl, mix the cream cheese, 1 cup of sugar, and vanilla. Until smooth. Spread this mixture over the crescent roll layer.
4. Add the Top Layer: Unroll the second can of crescent rolls. And place them over the cream cheese filling. Pressing the seams together.
5. Add Toppings: Melt the butter and drizzle it over the top. Combine the remaining sugar with cinnamon. Sprinkle it generously over the butter.
6. Bake: Bake in the preheated oven. For about 30 minutes. Or until the top is golden and bubbly.
7. Cool and Serve: Let the cheesecake cool. Before cutting into squares. Enjoy your delicious dessert!

Notes

To enjoy a gluten-free version of this Easy Crescent Roll Cheesecake. You can easily substitute the regular crescent rolls. With a gluten-free pastry dough. Available at most health food stores. These gluten-free options often mimic the texture and taste of traditional dough. Ensuring you don't miss out on the flaky, buttery layers. That makes this dessert so delightful. Always check the labels. To ensure all other ingredients. Including baking sprays and fillings. Are certified gluten-free. This small switch. Will let everyone at the table. Indulge in the same scrumptious dessert. Without worry!

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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