I’m so excited to share this Crescent Roll Cheesecake Recipe with you—it’s honestly one of those surprisingly simple desserts that feels fancy but is ridiculously easy to pull off. The combination of creamy cheesecake filling wrapped in golden, flaky crescent rolls topped with a buttery cinnamon glaze? It’s what weekend breakfasts and dessert tables dream about. Trust me, once you try this, it becomes a go-to recipe for everything from family gatherings to last-minute guests.

What I love most about this Crescent Roll Cheesecake Recipe is how quickly it comes together without skimping on flavor. If you’re anything like me, you’ll appreciate a dessert that feels indulgent but requires ingredients you probably already have on hand. Plus, the warm, tender layers paired with cinnamon sweetness have a cozy nostalgia that just feels right any time of year.

Ingredients You’ll Need

These ingredients come together so well because each one plays a simple but crucial role—smooth cheesecake filling, flaky crescent roll dough, and that delicious buttery cinnamon topping. Here are the essentials you want to gather before starting.

Cream cheese: Make sure it’s softened to room temperature for a silky filling with no lumps.
Sugar: Dividing the sugar helps balance sweetness between the filling and the topping.
Vanilla extract: Adds a warm, inviting aroma and flavor that complements the cream cheese perfectly.
Refrigerated crescent rolls: Using pre-made crescent rolls saves you tons of time but still delivers that buttery, flaky crust.
Butter: The secret star in the topping—adds richness and that irresistible cinnamon glaze.
Cinnamon: Sprinkled over the butter topping, it gives that cozy spice kick that everyone loves.

Variations

I like to mix things up with this Crescent Roll Cheesecake Recipe depending on the occasion or what’s in my pantry. It’s such a versatile base that you can tailor easily—with just a few tweaks, it feels like a whole new dessert experience!

Berry Swirl: Adding a few spoonfuls of fresh or frozen berry jam inside before rolling gives it a lovely fruity surprise. I’ve done this for brunch, and it’s always a hit!
Chocolate Chip: Toss some mini chocolate chips into the cream cheese mixture for a little extra indulgence—perfect for chocolate lovers.
Gluten-Free Version: Swap crescent rolls with a gluten-free puff pastry to make this accessible for friends with dietary restrictions.
Spiced Up: Sprinkle a pinch of nutmeg or pumpkin spice to the cheesecake filling for an autumn-inspired twist.

How to Make Crescent Roll Cheesecake Recipe

Step 1: Prepare the Cream Cheese Filling

Start by beating that softened cream cheese with 1 cup of sugar and vanilla extract until it’s smooth and no lumps remain. I find that using a hand mixer really speeds this part up, but a good whisk and some elbow grease work too. The key is a creamy, well-blended filling that’ll bake up rich but not grainy.

Step 2: Layer the Crescent Rolls

Unroll one can of crescent dough in the bottom of a greased 9×13-inch pan, gently pressing the seams together. This crunchy, buttery base is the perfect foundation. Then, spread your cream cheese mixture evenly over this layer—don’t be shy! It’s the star filling, so give it a good spread.

Step 3: Add the Top Layer and Cinnamon Butter

Unroll the second can of crescent rolls and place it over the cream cheese filling, again pressing the seams to seal it into one solid layer. Melt your butter, then stir in the remaining sugar and cinnamon to create the luscious, golden topping. Drizzle this mixture evenly across the top—this step seals in moisture and adds that signature sweet cinnamon crunch you’ll want to savor.

Step 4: Bake Until Perfect

Bake at 350°F (175°C) for about 30 minutes, or until the crescent roll top is golden and bubbly. Keep an eye on it toward the end because ovens vary—nothing worse than letting that cinnamon butter get too dark. When done, let it cool completely before slicing; it really helps everything set beautifully.

How to Serve Crescent Roll Cheesecake Recipe

Crescent Roll Cheesecake Recipe - Recipe Image

Garnishes

I love topping mine with a dollop of fresh whipped cream or a scoop of vanilla ice cream on the side—adds that creamy contrast to the baked cinnamon topping. Fresh berries also make a nice, fresh touch, especially in warmer months.

Side Dishes

Serve this with a cup of strong coffee or a chai latte, particularly if you’re making it for breakfast or brunch. It also pairs well with a simple fruit salad to lighten the meal and add fresh flavors alongside the rich dessert.

Creative Ways to Present

For birthday parties or holidays, I’ve served slices warm on plates dusted with powdered sugar and a drizzle of caramel or chocolate sauce. You can even cut it into smaller squares for bite-sized treats at casual get-togethers—always disappears fast that way!

Make Ahead and Storage

Storing Leftovers

Once cooled, I cover the Crescent Roll Cheesecake tightly and store it in the fridge where it keeps wonderfully for up to 3 days. The flavors actually deepen overnight, so leftovers can sometimes be even better.

Freezing

I’ve frozen individual slices wrapped well in plastic wrap and foil, then thawed them in the fridge before reheating. While it’s best fresh, freezing is a good backup plan if you want to prep ahead or save treats for later.

Reheating

To reheat, gently warm slices in the microwave for about 20 seconds or toss them into a 300°F oven for 5-7 minutes. This brings back the softness and buttery cinnamon aroma without drying it out.

FAQs

Can I make this Crescent Roll Cheesecake Recipe with homemade dough?

You absolutely can! While refrigerated crescent rolls save lots of time and hassle, using homemade dough will give the cheesecake a unique texture and flavor. Just keep in mind it might take a bit longer to prepare and bake.
How do I prevent the crescent rolls from getting soggy?

Make sure to press the crescent seams well to create a solid barrier and avoid overloading the cream cheese layer with liquid. Also, baking right away helps keep the crust flaky instead of soggy.
Can I use reduced-fat cream cheese?

You can, but keep in mind the texture might be less creamy and the flavor slightly less rich. For the best results and that classic cheesecake indulgence, full-fat cream cheese is preferred.
Is this recipe suitable for making ahead of time?

Yes! You can assemble the cheesecake the night before and refrigerate it. Just add the cinnamon butter topping and bake it fresh on the day you want to serve for the best texture and flavor.
What’s the best way to cut the Crescent Roll Cheesecake without it sticking?

Use a sharp knife dipped briefly in hot water and wiped dry between cuts. This helps glide smoothly through the layers, giving you neat slices every time.

Final Thoughts

This Crescent Roll Cheesecake Recipe holds a special place in my kitchen rotation because it’s just so comforting and crowd-pleasing without needing hours of effort. I hope you’ll find it as easy to love as I do—it’s one of those recipes you’ll want to share with friends, because joy tastes better when it’s shared. Give it a try next time you want to impress without stress, and I’m sure it’ll become a new favorite in your recipe box!

Crescent Roll Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 109 reviews

This Crescent Roll Cheesecake is a delightful and easy-to-make dessert featuring a creamy, sweetened cream cheese filling baked between layers of buttery crescent roll dough. A cinnamon-sugar topping adds a warm, flavorful finish, making it a perfect treat for gatherings or a special family dessert.

Author: Mary
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 3 hours 50 minutes (including chilling time)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cheesecake Filling

1 pound cream cheese, softened
1 ½ cups sugar
2 teaspoons vanilla extract

Crust and Topping

2 (8 ounce) cans refrigerated crescent rolls
½ cup butter, melted
¼ cup sugar
1 teaspoon cinnamon

Instructions

Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 ½ cups of sugar and vanilla extract, mixing well until fully combined and fluffy.
Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish to prevent sticking.
Form the Bottom Crust: Unroll one can of crescent rolls and press the dough into the bottom of the prepared baking dish, pinching seams together to form a solid crust.
Add the Cream Cheese Layer: Spread the cream cheese mixture evenly over the crescent roll crust, smoothing the top with a spatula.
Add the Top Layer: Unroll the second can of crescent rolls and place the dough over the cream cheese layer, carefully pinching seams and edges to seal the filling inside.
Prepare Cinnamon Sugar Topping: In a small bowl, mix together the melted butter, ¼ cup sugar, and cinnamon. Use a brush or spoon to evenly spread this mixture over the top layer of crescent rolls.
Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the crescent roll topping is golden brown and cooked through.
Cool and Serve: Remove from the oven and allow the cheesecake to cool to room temperature. For best results, refrigerate for at least 2 hours before cutting into squares and serving.