For someone who loves playing around with flavors and dishes in the kitchen, there’s one particular recipe that never gets old for me – the Cheesecake Crescent Rolls Casserole. Passed down in my family, this delectable treat is a testament to how something simple can leave such a profound impression. Imagine this: a creamy, rich cheesecake center hugged by flaky crescent roll dough. Drooling yet?
I was introduced to this dessert’s magic at my grandmother’s place. Young and always eager for a sweet treat, the scent of the baking crescent rolls was enough to get my mouth watering. But the first bite? Pure bliss. The gentle sweetness of the cheesecake melting into the crisp pastry was an experience in itself. Now, having shared this dish at numerous events and gatherings, I can confidently say it’s an undeniable crowd-pleaser. Here’s how you can bring this magic to your table:
2 cans (8 oz each) crescent roll dough
2 packs (8 oz each) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
1/4 cup melted unsalted butter
1/4 cup granulated sugar (for topping)
1 tsp ground cinnamon
Heat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Lay out one crescent roll dough can, pressing it onto the dish’s base and ensuring no gaps are present.
Mix cream cheese, 1 cup sugar, and vanilla in a bowl till it’s smooth. Evenly spread this mix over the dough in the dish.
Lay the second crescent roll dough over the cream cheese layer, pressing the edges to secure.
Drizzle melted butter uniformly over the dish. For the final touch, mix 1/4 cup sugar with cinnamon and sprinkle atop the butter layer.
Bake for about 30-35 minutes until the crust turns a lovely golden and the center sets. Let it cool a tad before digging in. Bon appétit!
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