Cheesecake Crescent Rolls Casserole

Ingredients  

For the Casserole

• 1 can 8 oz refrigerated crescent roll dough
• 8 oz cream cheese softened
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Optional: ¼ teaspoon almond extract (adds depth and bakery-style aroma)

For the Glaze

• 1 cup powdered sugar
• 2 –3 tablespoon milk or heavy cream for a richer glaze
• ½ teaspoon vanilla extract

Optional Toppings

• Fresh berries strawberries, blueberries, raspberries
• Sliced almonds or chopped pecans
• Sprinkles or shredded coconut

Method 

Preheat the Oven

1. Preheat oven to 350°F (175°C).
2. Grease a 9×9-inch baking pan or line it with parchment paper for easier cleanup.

Prepare the Base Layer

1. Unroll the crescent roll dough.
2. Press the triangles together in the bottom of the pan to create one even layer.

Make the Cheesecake Filling

1. In a bowl, beat the cream cheese, sugar, egg, vanilla, and almond extract (if using) until completely smooth.
2. Spread the cheesecake mixture evenly over the crescent layer.

Add the Top Layer

1. Unroll a second can of crescent roll dough and place it over the filling.
2. Press the seams gently to seal.

Bake

1. Bake for 25–30 minutes, until golden brown on top and the filling is set.
2. Let cool for at least 10–15 minutes before glazing.

Make the Glaze

1. Whisk together powdered sugar, milk, and vanilla until smooth.
2. Adjust thickness by adding more milk (thinner) or sugar (thicker).

Glaze and Serve

1. Drizzle glaze over the slightly warm casserole.
2. Top with berries, nuts, or coconut if desired.
3. Slice into squares and serve warm or at room temperature.