Cheesecake Crescent Rolls Casserole Recipe
Introduction
Cheesecake Crescent Rolls Casserole is a delightful dessert that combines creamy cheesecake filling with flaky crescent roll layers, topped with a smooth vanilla glaze. It’s simple to make, visually appealing, and perfect for sharing with family and friends.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: ¼ teaspoon almond extract
- For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
- Optional toppings: fresh berries (strawberries, blueberries, raspberries), sliced almonds or chopped pecans, sprinkles or shredded coconut
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper for easier cleanup.
- Step 2: Unroll the crescent roll dough and press the triangles together in the bottom of the pan to create one even layer.
- Step 3: In a bowl, beat the cream cheese, sugar, egg, vanilla extract, and almond extract (if using) until completely smooth.
- Step 4: Spread the cheesecake mixture evenly over the crescent roll base layer.
- Step 5: Unroll a second can of crescent roll dough and place it over the cheesecake filling, pressing the seams gently to seal.
- Step 6: Bake for 25–30 minutes, until the top is golden brown and the filling is set.
- Step 7: Let the casserole cool for 10–15 minutes before preparing the glaze.
- Step 8: Whisk together powdered sugar, milk or cream, and vanilla extract until smooth. Adjust the glaze consistency as needed by adding more milk for thinner glaze or more sugar for thicker glaze.
- Step 9: Drizzle the glaze over the warm casserole. Add optional toppings like fresh berries, nuts, or coconut if desired.
- Step 10: Slice into squares and serve warm or at room temperature.
Tips & Variations
- For a richer flavor, use heavy cream instead of milk in the glaze.
- Add a teaspoon of lemon zest to the cheesecake filling for a bright, citrusy twist.
- Try different toppings such as chocolate chips or caramel drizzle for extra indulgence.
- If you prefer, bake the casserole in a muffin tin for individual servings.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy chilled. The glaze may thicken when refrigerated; allow it to come to room temperature before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this casserole gluten-free?
This recipe relies on crescent roll dough, which contains gluten. To make a gluten-free version, look for gluten-free crescent dough alternatives or use a gluten-free pastry crust.
Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole and refrigerate it for a few hours before baking. Just extend the baking time slightly if baking from cold.
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Cheesecake Crescent Rolls Casserole Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Delight in this Cheesecake Crescent Rolls Casserole, featuring a creamy cheesecake filling layered between flaky crescent roll dough, topped with a sweet vanilla glaze and optional fresh berries or nuts. This easy-to-make dessert is perfect for any occasion, offering a luscious and crowd-pleasing treat with minimal effort.
Ingredients
For the Casserole
- 1 can (8 oz) refrigerated crescent roll dough
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: ¼ teaspoon almond extract
For the Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
Optional Toppings
- Fresh berries (strawberries, blueberries, raspberries)
- Sliced almonds or chopped pecans
- Sprinkles or shredded coconut
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a 9×9-inch baking pan by greasing it or lining it with parchment paper to prevent sticking and ease cleanup.
- Prepare the Base Layer: Unroll one can of crescent roll dough and press the individual triangles together firmly to create an even layer covering the bottom of the prepared pan.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, granulated sugar, egg, vanilla extract, and almond extract (if using) until the mixture is smooth and creamy without lumps.
- Spread the Filling: Evenly spread the cream cheese mixture over the crescent roll base layer, ensuring a smooth, uniform surface.
- Add the Top Layer: Unroll a second can of crescent roll dough and carefully place it over the cheesecake filling, pressing the seams gently to seal the edges and encloses the filling.
- Bake: Bake the casserole in the preheated oven for 25–30 minutes, or until the top is golden brown and the cheesecake filling is set. Remove from oven and allow to cool for 10–15 minutes.
- Make the Glaze: In a small bowl, whisk together powdered sugar, milk (or heavy cream), and vanilla extract until smooth. Adjust the consistency by adding more milk to thin or more powdered sugar to thicken the glaze.
- Glaze and Serve: Drizzle the glaze evenly over the warm casserole. Optionally, garnish with fresh berries, nuts, or shredded coconut. Slice into squares and serve warm or at room temperature for best flavor and texture.
Notes
- You can substitute almond extract with an extra ½ teaspoon of vanilla if preferred.
- Ensure the cream cheese is softened to room temperature for easy mixing and a smooth filling.
- Allow the casserole to cool slightly before glazing to prevent the glaze from melting off.
- For a richer glaze, use heavy cream instead of milk.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cheesecake crescent rolls, casserole, easy dessert, vanilla glaze, crowd-pleaser, American dessert
