Crescent Cheese Cake


Crescent Cheese Cake using Crescent Roll Dough

Course Baking, Breakfast, Dessert
Cuisine American
Author Catherine’s Plates


  • 9 x 13 baking dish
  • large mixing bowl
  • electric hand mixer
  • measuring spoons & cups
  • spatula & offset spatula
  • microwave safe small bowl
  • pastry brush
  • small bowl
  • non-stick cooking spray


  • 2 (8oz) cans refrigerated crescent roll dough
  • 2 (8oz) pkgs block cream cheese, softened
  • 1 cup granulated white sugar
  • 1 tsp vanilla extract
  • 1/4 cup butter, melted
  • 1/4 cup granulated white sugar
  • 1 tsp ground cinnamon
  • powdered sugar


  • Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray.
  • Unroll one can of crescent roll dough and press into prepared baking dish. Seal edges and seams.
    NOTE: You can also use the crescent sheet dough.
  • In a large mixing bowl beat together cream cheese, 1 cup white granulated sugar, and vanilla extract until creamy. Spread cream cheese mixture over the crescent roll dough in casserole dish evenly.
  • Unroll 2nd can of crescent roll dough and place on top of the cream cheese mixture, sealing edges and seams.
  • Pour melted butter on top of 2nd crescent roll dough and spread evenly using a pastry brush.
  • Whisk together 1/4 cup sugar and cinnamon. Sprinkle mixture on top of the buttered dough.
  • Bake in preheated oven for 30-35 minutes until crescent roll dough is golden brown and the filling is set.
  • Allow to cool slightly before cutting into squares. Dust each piece with powdered sugar, if desired.