This recipe’s a hit every time I make it!

This Cheesecake Crescent Rolls Casserole is a delightful and simple dessert or brunch dish. Flaky crescent rolls create a buttery crust and topping, sandwiching a creamy cheesecake filling and a layer of sweet and tangy berry compote.

Ingredients:

Instructions:

1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.
2. Bottom Crust: Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared casserole dish. Pinch any seams together to create a solid bottom crust.
3. Prepare Cheesecake Filling: In a mixing bowl, combine the softened cream cheese, 1 cup of sugar, and vanilla extract. Beat with an electric mixer or whisk until the mixture is smooth and creamy.
4. Layer Cheesecake Filling: Spread the prepared cream cheese mixture evenly over the crescent roll dough in the casserole dish.
5. Add Berry Compote: Spoon the mixed berry compote evenly over the layer of cream cheese filling.
6. Top Crust: Unroll the second can of crescent roll dough and carefully place it over the berry layer. Gently press the edges of the top dough layer to seal it to the bottom crust.
7. Butter and Cinnamon Sugar Topping: Pour the melted butter evenly over the top of the crescent roll dough. In a small bowl, mix the remaining 1/4 cup of sugar with the ground cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the buttered top of the casserole.
8. Bake: Bake in the preheated oven for 25-30 minutes, or until the crescent roll dough is golden brown and the cheesecake filling appears set.
9. Cool and Serve: Let the Cheesecake Crescent Rolls Casserole cool slightly before slicing and serving. It’s delicious served warm or at room temperature. Enjoy the creamy cheesecake, sweet berries, and flaky crust!