This incredibly simple Crescent Roll Cheesecake is a game-changer for dessert lovers who crave homemade cheesecake without the fuss. Featuring flaky crescent roll layers sandwiching a rich cream cheese filling, all topped with a buttery cinnamon-sugar mixture, this dessert creates the perfect balance of textures and flavors in just 45 minutes. It’s an ideal treat for busy weeknights when you need something impressive but don’t have hours to spend in the kitchen!

Why You’ll Love This Recipe

Ridiculously Easy: Even if you’ve never made cheesecake before, this recipe is practically foolproof. No water baths, no springform pans, just simple assembly.
Time-Saving: From start to finish in 45 minutes! Most traditional cheesecakes take hours to prepare, bake, and cool.
Crowd-Pleaser: The combination of flaky, buttery crescent rolls with creamy cheesecake filling wins over everyone from kids to sophisticated dessert connoisseurs.
Versatile: Perfect for weeknight desserts, potlucks, holiday gatherings, or anytime you need a quick but impressive sweet treat.

Ingredients You’ll Need

Cream cheese: The star of the show, providing that classic cheesecake flavor and creamy texture. Make sure it’s softened to room temperature for a smooth, lump-free filling.
Sugar: Sweetens both the filling and creates that irresistible caramelized topping. The sugar in the filling balances the tanginess of the cream cheese perfectly.
Vanilla extract: Adds depth and warmth to the cheesecake filling. Pure vanilla extract gives the best flavor, but imitation works in a pinch.
Refrigerated crescent rolls: The magical secret ingredient that replaces traditional graham cracker crust and creates a pastry-like top and bottom. They bake into flaky, buttery layers that complement the creamy filling beautifully.
Butter: Creates that gorgeous golden-brown, slightly crisp topping when combined with sugar and cinnamon. It melts into the top crescent layer, adding richness and flavor.
Cinnamon: Adds a warm, aromatic spice element that transforms this from a standard cheesecake into something special. It creates that cozy, homemade feeling we all love.

Variations

Fruit Additions

Add a layer of fruit preserves between the cream cheese and top crescent layer for a fruity twist. Strawberry, raspberry, or blueberry works wonderfully!

Chocolate Lover’s Version

Mix mini chocolate chips into the cream cheese filling or drizzle cooled cheesecake with chocolate sauce before serving.

Savory Twist

Reduce the sugar and add herbs, sun-dried tomatoes, and a sprinkle of parmesan for an appetizer version that will surprise and delight guests.

Holiday Special

Add a teaspoon of pumpkin pie spice instead of cinnamon during fall, or mix in crushed peppermint candies during the holiday season.

How to Make Crescent Roll Cheesecake

Step 1: Prep Your Space

Preheat your oven to 350°F and lightly grease a 9×13 baking dish. This ensures your cheesecake won’t stick and will come out beautifully.

Step 2: Make the Filling

Beat the cream cheese and 1 cup of sugar until light and fluffy. Don’t rush this step – thorough mixing now prevents lumps later! Scrape down the sides of the bowl as you go, then mix in the vanilla until well incorporated.

Step 3: Create the Base Layer

Lightly dust your work surface with flour, then roll out one can of crescent dough into a 9×13″ rectangle. Press this first layer into the bottom of your greased baking dish, creating an even base.

Step 4: Add the Filling

Spread the cream cheese mixture over the dough layer. An offset spatula works wonderfully here, but the back of a spoon does the job too. Make sure to spread it evenly for consistent cheesecake in every bite.

Step 5: Add the Top Layer

Roll out the second can of crescent dough just like the first, and carefully place it over the cream cheese layer. Gently press down the edges to seal in all that creamy goodness.

Step 6: Create the Topping

Mix together the butter, remaining sugar, and cinnamon. This mixture creates that irresistible, slightly caramelized top. Dot it across the entire surface of the top crescent layer.

Step 7: Bake to Golden Perfection

Bake for about 30 minutes until the top is beautifully golden brown. Your kitchen will smell amazing!

Step 8: Cool and Serve

Let the cheesecake cool before slicing for the cleanest cuts. The filling will firm up slightly as it cools, making it easier to serve.

Pro Tips for Making the Recipe

Room Temperature Ingredients: Make sure your cream cheese is properly softened for a smooth, lump-free filling.
Seal the Seams: If using perforated crescent rolls, lightly pinch together the perforations before rolling out to prevent filling from seeping through.
Even Distribution: When adding the butter-sugar-cinnamon mixture, try to distribute it evenly for consistent caramelization across the top.
Clean Cutting: Use a sharp knife and wipe it clean between cuts for picture-perfect slices. A plastic knife actually works surprisingly well!

How to Serve

Perfect Pairings

Serve with fresh berries on the side for a pop of color and freshness that balances the richness of the cheesecake.

Temperature Matters

While you can enjoy this cheesecake warm, it slices most cleanly when cooled completely. For the best of both worlds, slice when cool then warm individual pieces slightly before serving.

Dressed-Up Dessert

For a more elegant presentation, dust with powdered sugar, add a dollop of whipped cream, or drizzle with caramel sauce before serving.

Make Ahead and Storage

Storing Leftovers

Cover leftovers tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 3 days. The flavors actually meld beautifully overnight, making this a perfect make-ahead dessert!

Freezing

This cheesecake freezes surprisingly well. Cut into portions, wrap individually in plastic wrap, then foil, and freeze for up to 2 months. The texture of the crescent layers changes slightly but remains delicious.

Reheating

For the best texture when enjoying leftovers, let refrigerated slices come to room temperature before serving, or warm gently in the microwave for 15-20 seconds.

FAQs

Can I use low-fat cream cheese for this recipe?
You can use low-fat cream cheese, but the filling won’t be quite as rich and may have a slightly different texture. I recommend sticking with full-fat cream cheese for the best results, especially if you’re making this for a special occasion. The creamy richness is what makes this cheesecake truly special!

Why did my crescent dough get soggy on the bottom?
This usually happens if the cream cheese mixture had excess moisture or if the bottom layer wasn’t baked long enough. Make sure your cream cheese is well beaten and consider blind baking the bottom layer for 5 minutes before adding the filling if soggy bottoms are a consistent issue for you.

Can I make this recipe without cinnamon?
Absolutely! As mentioned in the notes, you can skip the cinnamon for a more classic cheesecake flavor. The butter and sugar alone will create a delicious caramelized top. You could also experiment with other spices like cardamom or nutmeg for different flavor profiles.

Can I prepare this the night before and bake it in the morning?
I don’t recommend assembling this entirely ahead of time without baking, as the crescent dough may become soggy. Instead, bake it completely the night before, refrigerate, and then either serve cold or warm slightly before serving. It actually tastes even better the next day!

Final Thoughts

This Crescent Roll Cheesecake recipe perfectly bridges the gap between convenience and indulgence. When you’re craving a homemade dessert but short on time, this trusty recipe delivers impressive results every time. The contrast between the flaky, buttery crescent layers and the smooth, creamy filling creates a uniquely satisfying dessert experience that’s hard to beat. Give it a try for your next gathering or family dinner – I guarantee empty plates and happy smiles all around!

Crescent Roll Cheesecake Recipe