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Croissant Cheesecake Casserole

Croissant Cheesecake Casserole

Make an easy Croissant Cheesecake Casserole with crescent dough & creamy filling. This decadent brunch or dessert is ready in 1 hour & feeds a crowd.
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 320

Ingredients
  

  • 2 tubes refrigerated crescent roll dough
  • 450 g full-fat cream cheese softened
  • 200 g granulated sugar
  • 1 tsp pure vanilla extract
  • 60 ml unsalted butter melted
  • 1 tbsp ground cinnamon
  • 2 tbsp granulated sugar for topping

Equipment

  • Large mixing bowl
  • Hand mixer or stand mixer
  • Spatula
  • 23x33 cm (9x13 inch) baking dish
  • Pastry brush

Method
 

  1. Preheat the oven to 175°C (350°F) and grease a 23x33 cm (9x13 inch) baking dish.
  2. Open one tube of crescent roll dough, unroll, and press it into the bottom of the prepared dish, sealing the perforated lines.
  3. In a large mixing bowl, combine softened cream cheese, 200 grams (1 cup) sugar, and vanilla extract, and beat until smooth.
  4. Spread the cream cheese filling evenly over the first layer of dough in the dish.
  5. Open the second tube of crescent dough and gently place it over the cream cheese filling, sealing the edges.
  6. Brush the top layer of dough with melted butter and sprinkle with cinnamon and sugar.
  7. Bake in the preheated oven for about 30 minutes until golden brown.
  8. Allow to cool for at least 20 minutes before slicing and serving.

Nutrition

Calories: 320kcalCarbohydrates: 34gProtein: 5gFat: 17gSaturated Fat: 10gCholesterol: 55mgSodium: 280mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 600IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

For best results, ensure your cream cheese is softened to room temperature for a smooth filling.
Store leftovers covered in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat in the oven to restore crispness. Enjoy warm with ice cream or fresh berries for a delightful finish!
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