Introduction
Cheesecake Crescent Rolls are delicious, flaky pastries filled with a sweet cream cheese mixture. This dessert is the perfect marriage between the classic richness of cheesecake and the light, buttery texture of crescent dough. Easy to make and incredibly satisfying, they’re great for breakfast, dessert, or an anytime treat.
The History of Cheesecake Crescent Rolls
Cheesecake Crescent Rolls are a modern creation from home bakers in the U.S. who love quick, crowd-pleasing recipes. Crescent rolls (popularized by Pillsbury in the 1960s) were inspired by the French croissant but made easier to bake at home. Cheesecake, although originating in Europe, has become an American dessert staple. The combination of the two likely came from the trend of using pre-made doughs to create unique, hybrid treats.
Ingredients Breakdown
Here are the basic ingredients you’ll need:
- Crescent roll dough – usually found in refrigerated cans
- Cream cheese – like Philadelphia, softened
- Sugar – granulated white sugar or light brown
- Vanilla extract – for flavor
- Melted butter – brushed over the top
- Cinnamon (optional) – for extra warmth and flavor
- Powdered sugar (optional) – for a finishing dusting
Step-by-Step Recipe
Ingredients (makes 8 rolls):
- 1 can of crescent roll dough
- 8 oz (225g) cream cheese, softened
- 1/4 cup sugar
- 1 tsp vanilla extract
- 2 tbsp melted butter
- 1 tsp cinnamon + 1 tbsp sugar (optional, for topping)
Instructions:
- Preheat the oven to 350°F (180°C).
- In a bowl, mix cream cheese, sugar, and vanilla until smooth.
- Unroll the crescent dough and separate into triangles.
- Place a spoonful of cream cheese mixture at the wide end of each triangle.
- Roll them up like croissants, starting from the wide end.
- Place rolls on a lined baking sheet.
- Brush with melted butter. Optionally sprinkle with cinnamon sugar.
- Bake for 15–18 minutes, or until golden brown.
- Let cool slightly before serving. Dust with powdered sugar if desired.
Tips for the Perfect Cheesecake Crescent Rolls
Use softened cream cheese to avoid lumps.
Don’t overfill the dough to prevent leakage.
Leave enough space between rolls on the tray for even baking.
Use pre-cut dough to save prep time.
Variations and Customizations
Fruity: Add fresh berries or a spoon of jam to the filling
Chocolate: Mix in mini chocolate chips
Citrusy: Add lemon zest to the cream cheese for a zesty twist
Savory: Replace sugar with herbs and a pinch of salt for a savory snack version
Health Considerations and Nutritional Value
Cheesecake Crescent Rolls are indulgent and tend to be:
- Around 200–250 calories per roll
- High in sugar, especially with added toppings
- Moderate to high in fat, due to the cream cheese and butter
Healthier Tips:
Use reduced-fat cream cheese
Cut back on sugar or use a natural alternative
Look for lighter or whole-wheat crescent dough if available
FAQ
Can I make them ahead of time?
Yes! Store in the fridge for up to 3 days. Reheat before serving for best texture.
Can I freeze them?
Absolutely. Once baked and cooled, freeze in an airtight container for up to 1–2 months.
Can I use a different type of dough?
Yes, puff pastry or pie dough can work, though the texture will be slightly different.
What can I use instead of cream cheese?
You can substitute mascarpone, ricotta, or another spreadable soft cheese—just adjust the sweetness as needed.
Cheesecake Crescent Rolls
Ingredients
- 1 pound of cream cheese softened
- 1 ¾ cups of sugar divided
- 2 teaspoons of vanilla extract
- 2 cans 8 ounces each of refrigerated crescent rolls
- ½ cup of butter
- 1 teaspoon of cinnamon
Instructions
- Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the cream cheese and 1 cup of sugar, then beat with an electric mixer until light and fluffy. Be sure to scrape down the sides of the bowl during mixing to ensure the cream cheese is fully incorporated and free of large chunks.
- Add the vanilla extract to the cream cheese mixture and mix well.
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- Lightly flour a flat work surface, then open one can of crescent roll dough and lay it flat. Use a rolling pin to roll the dough into a 9×13-inch rectangle. Press the dough into the bottom of the greased baking dish.
- Spread the cream cheese mixture evenly over the crescent roll dough in the pan using a small offset spatula or the back of a spoon.
- Open the second can of crescent roll dough, roll it into a 9×13-inch rectangle just like the first, and place it on top of the cream cheese layer, covering it completely.
- In a small bowl, combine the butter, remaining ¾ cup of sugar, and cinnamon. Dot this butter mixture on top of the crescent roll dough in the pan, distributing it evenly across the entire surface.
- Bake the cheesecake for about 30 minutes, or until the top is golden brown.
- Allow the cheesecake to cool before slicing and serving.