If you love cheesecake but don’t always love the effort, this crescent roll cheesecake is your new go-to. It’s got that creamy, tangy center, a buttery, flaky crust situation on top and bottom, and a cinnamon-sugar finish that makes the whole thing feel bakery-level.
It’s the kind of dessert you “just try a small piece” of… and then you’re cutting yourself a second square. No regrets.
Why You’ll Love This
It’s cheesecake vibes without the water bath drama: flaky crescent layers bake up crispy and golden, the sweet cream cheese filling sets up smooth and thick, and the cinnamon-sugar top adds that little crackly finish that makes every bite wildly satisfying.
Ingredients
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 2 (8 oz) cans refrigerated crescent roll dough (or “crescent sheets” if you can find them)
- 4 tablespoons unsalted butter, melted
- 2 teaspoons ground cinnamon
- 1/4 teaspoon fine salt
- Optional: 1–2 tablespoons fresh lemon juice (for extra tang)
How to Make It
- Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish (or line with parchment for easy lifting).
- Make the filling: In a medium bowl, beat the softened cream cheese until smooth. Add 3/4 cup of the sugar, vanilla, salt, and lemon juice (if using). Mix until creamy and fluffy, scraping the bowl so there are no lumps.
- Build the bottom layer: Unroll one can of crescent dough and press it into the bottom of the dish. If using classic crescents, pinch the perforations together so it forms one even sheet.
- Spread the cheesecake layer: Dollop the cream cheese mixture over the dough and spread it out into an even layer all the way to the edges.
- Add the top layer: Unroll the second can of crescent dough and place it over the filling. Stretch gently as needed to cover the surface, then pinch any seams closed.
- Butter it up: Brush the melted butter evenly over the top dough layer, reaching the corners (that’s where the crispy magic happens).
- Cinnamon-sugar topping: In a small bowl, mix the remaining 1/4 cup sugar with the cinnamon. Sprinkle it evenly over the buttered top.
- Bake: Bake for 28–35 minutes, until the top is deep golden brown and the edges look set. If your top is browning too fast, tent loosely with foil for the last 5–10 minutes.
- Cool, then chill: Let it cool at room temp for about 30–45 minutes, then refrigerate for at least 3 hours (overnight is even better) so the filling fully sets.
- Slice and serve: Cut into squares with a sharp knife. For super clean slices, wipe the knife between cuts.
Tips for the Best Results
- Softened cream cheese is non-negotiable. If it’s even a little cold, you’ll get lumps. Let it sit out 45–60 minutes.
- Pinch those seams. If you’re using regular crescent rolls (not sheets), seal perforations well so filling doesn’t sneak into the cracks.
- Chill time = perfect texture. Warm slices taste good, but chilled slices taste like real-deal cheesecake bars.
- Don’t underbake the top. You want it properly golden for that crisp, flaky bite. Pale top = soft top.
- Go edge-to-edge with the filling. An even layer means every piece gets the same creamy center (no sad corner bites).
- Want cleaner cuts? Chill overnight, then slice cold. It firms up and holds those layers beautifully.
Variations
- Berry swirl: Spoon 1/3 cup jam (raspberry or strawberry) over the filling and gently swirl before adding the top dough layer.
- Chocolate chip: Mix 1/2 cup mini chocolate chips into the cream cheese filling for cookie-dough energy (but cheesecake).
- Apple pie moment: Add a thin layer of apple pie filling over the cream cheese, then top with dough and bake. Extra cozy.
- Maple cinnamon: Swap vanilla for 1 teaspoon maple extract (or add 2 tablespoons maple syrup) and keep the cinnamon-sugar on top.
- Lemon cheesecake bar: Add 2 tablespoons lemon juice + 1 teaspoon lemon zest to the filling for a brighter, tangier bite.
Storage & Serving
Store covered in the refrigerator for up to 5 days. Serve chilled for the most “cheesecake bar” texture, or let it sit at room temp for 10 minutes if you want the filling slightly softer. For extra flair, dust with powdered sugar or add a spoonful of fruit compote right before serving.
FAQ
Do I have to chill it, or can I eat it warm?
You can absolutely eat it warm, but it’ll be more creamy-soft and a little messy (in a good way). For clean squares and that thick, set cheesecake layer, chill at least 3 hours—overnight is best.
How do I keep the crescent layers crispy and not soggy?
Make sure the top is baked to a deep golden brown, and don’t skip the chill. Also, avoid adding watery toppings before baking (save fresh fruit and sauces for serving). If you’re using a berry swirl, stick to thicker jam, not thin syrup.
Can I use low-fat cream cheese?
You can, but the filling will be a bit less rich and may set softer. Full-fat cream cheese gives the creamiest texture and the most classic cheesecake flavor. If using low-fat, chill overnight for the best firmness.
My crescent dough tore while I was placing it on top—what now?
No stress. Patch it like pie dough: pinch pieces together and smooth gently. Once it bakes and gets the butter + cinnamon sugar, nobody will notice. Just try to cover the filling so it doesn’t brown too much.
Can I make this ahead for a party?
Yes, and it’s honestly better that way. Bake it the day before, cool, then refrigerate overnight. Slice right before serving (or pre-slice and keep chilled). The layers settle, the filling sets, and the flavor gets even more addictive.