Description
A creamy cheesecake filling layered between buttery crescent rolls, baked to golden perfection. An easy, crowd-pleasing dessert or brunch treat.
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough
- 16 oz cream cheese, softened
- 1 cup granulated sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- 1 teaspoon ground cinnamon (optional)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Unroll one can of crescent dough and press it evenly into the bottom of the dish, sealing seams.
- In a bowl, beat softened cream cheese, ¾ cup sugar, egg, and vanilla until smooth. Spread evenly over the dough.
- Place the second sheet of crescent dough on top of the filling, gently pressing to cover completely.
- Brush with melted butter and sprinkle with remaining ¼ cup sugar and cinnamon if using.
- Bake for 25–30 minutes or until golden brown. Cool at least 15 minutes before slicing and serving.
Notes
Best served warm or chilled. Store leftovers in the fridge for up to 5 days. For a sweeter touch, drizzle with honey or chocolate before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American