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Irresistible Cheesecake Crescent Rolls Casserole Recipe You Need to Try

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Learn how to make delicious Cheesecake Crescent Rolls Casserole. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 (8 oz) can refrigerated crescent roll dough
  • 1/2 cup sour cream (optional, for extra creaminess)
  • 1 tablespoon lemon juice (optional, adds brightness)
  • Butter, for greasing the baking dish
  • Powdered sugar, for dusting (optional)
  • Fresh berries or fruit preserves, for serving (optional)

If you don’t have sour cream on hand, Greek yogurt makes a lovely substitute that adds a little tang and richness without overpowering the filling. And while I usually stick with the classic crescent rolls, you can swap those for puff pastry if you want a flakier crust. For a little twist, stirring in a handful of mini chocolate chips or your favorite nuts is a welcome addition—though Mama Lu would remind me that sometimes simplicity is best.

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish to keep the casserole from sticking and add a touch of richness around the edges.
  2. Unroll the crescent roll dough and press it evenly into the bottom of your baking dish, pinching seams together to form a solid crust. This crust is the foundation, so take a moment to smooth it out—Mama Lu always said a good crust is like a good handshake: solid and welcoming.
  3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. This step is key since lumps can sneak in and change the texture.
  4. Add granulated sugar and vanilla extract to the cream cheese and continue beating until fully combined and silky.
  5. Beat the eggs in separately and add them one at a time, mixing well after each addition. If you’re using sour cream or lemon juice, fold them in now for that extra luscious texture and brightness.
  6. Pour the cheesecake filling evenly over the crescent roll crust, smoothing the surface gently with a spatula. This layer is rich and velvety—the kind of comfort food that wraps you in warmth.
  7. Bake the casserole in the preheated oven for 30-35 minutes, or until the filling is set and the top is lightly golden. You’ll know it’s done when the edges start to pull away slightly from the pan and the center jiggles just a little when you gently shake the dish.
  8. Remove the casserole from the oven and let it cool for at least 15-20 minutes before serving. This resting time helps the flavors settle and makes it easier to slice.
  9. Just before serving, dust the top with powdered sugar and scatter fresh berries or a spoonful of fruit preserves over each slice for a pop of color and flavor, a little nod to those blackberry jams Mama Lu used to spoon over everything.

Find it online: https://claracooking.com/cheesecake-crescent-rolls-casserole/