Easy Cheesecake Crescent Rolls Casserole (Print version)

Buttery crescent dough wraps a creamy vanilla cheesecake filling with a crisp cinnamon sugar topping.

# Ingredients:

01 - 2 cans (8 oz each) refrigerated crescent roll dough sheets, or crescent rolls with seams pressed closed

02 - 16 oz (450 g) full-fat cream cheese, softened

03 - 1 cup (200 g) granulated sugar

04 - 2 teaspoons vanilla extract

05 - 1/4 teaspoon fine salt

06 - 1/2 cup (113 g) unsalted butter, melted

07 - 1/2 cup (100 g) granulated sugar

08 - 1 teaspoon ground cinnamon

09 - Powdered sugar, for dusting, optional

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or baking spray.

02 - Beat the softened cream cheese, 1 cup sugar, vanilla, and salt with an electric mixer until smooth and fluffy, about 2 minutes.

03 - Unroll one can of crescent dough into the baking dish. Press it into the corners and pinch any seams closed.

04 - Spoon the cream cheese filling over the dough and spread it into an even layer with a spatula.

05 - Place the second sheet of crescent dough over the filling. Stretch gently to cover the surface and press the edges lightly.

06 - Brush the melted butter over the top dough. Stir 1/2 cup sugar with the cinnamon and sprinkle it evenly over the butter.

07 - Bake for 30-35 minutes, until puffed and golden brown on top. Cool for at least 45 minutes before slicing, or chill for cleaner squares.

01 - Best sliced after cooling, and neatest after chilling.

02 - Serve warm for a softer center or cold for firmer cheesecake bars.