Description
This Crescent Roll Cheesecake recipe features a deliciously creamy cheesecake layer sandwiched between buttery crescent roll dough, baked to a golden brown perfection. It’s an easy-to-make dessert with a flaky, tender crust and rich, smooth filling that chills to firm, making it perfect for gatherings or a special treat.
Ingredients
Scale
Crescent Roll Layers
- 2 packages of Crescent Roll Dough (8 ounces each)
- 6 tablespoons of butter, melted
- 1/2 cup of sugar (for topping)
Cheesecake Filling
- 4 packages of Cream Cheese (8 ounces each), softened
- 1 egg
- 1 cup of sugar
- 1 tablespoon of vanilla extract
- 1/2 cup of heavy cream
- 2 tablespoons of powdered sugar
Instructions
- Prepare the Base: Preheat the oven to 375°F (190°C). Butter the bottom of an 8 x 12-inch baking dish. Open one package of crescent roll dough and unroll it into the dish. Pinch together the perforations and spread the dough evenly over the bottom to form the base crust.
- Make the Cheesecake Filling: In a stand mixer bowl, combine the softened cream cheese and heavy cream. Mix on low speed until smooth. Add sugar, vanilla extract, egg, and powdered sugar. Mix on medium speed, scraping down the sides occasionally, until the filling is creamy and well blended. Pour this cheesecake batter over the crescent roll dough in the dish.
- Add the Top Layer and Toppings: Open and unroll the second package of crescent roll dough. Carefully place it over the cheesecake batter covering it from edge to edge as the top crust. Melt the butter and gently brush it evenly over the top crescent dough. Sprinkle 1/2 cup sugar evenly over the buttered dough.
- Bake: Bake in the preheated oven for about 30 minutes or until the crust is golden brown and the cheesecake is set. Test doneness with a toothpick; it may come out with some soft baked cheesecake, but no runny batter. If the crust browns too quickly, cover loosely with foil and continue baking until fully set.
- Cool and Chill: Remove from oven and cool in the dish for 2 hours at room temperature. Then refrigerate for at least 4 hours to chill completely, preferably overnight, so the cheesecake firms up nicely.
- Serve: Cut into approximately 3-inch squares and serve chilled. Enjoy your rich and flaky Crescent Roll Cheesecake!
Notes
- Make sure the cream cheese is softened to room temperature for smooth filling.
- Pinching the crescent dough perforations helps prevent the filling from leaking out.
- Use a pastry brush to apply melted butter evenly on the top crust for a golden finish.
- If the top browns too quickly during baking, cover with foil to prevent burning.
- Chilling the cheesecake overnight enhances flavor and texture for best results.
- Serve chilled for optimal creaminess and sliceability.
