No-Fuss Cinnamon Cheesecake

No-Fuss Cinnamon Cheesecake


"When my friend Dee gave me this recipe I was very skeptical. Who ever heard of cheesecake made with crescent dough? I made it one day when I had 3 back-up desserts and it was one of the first to go. So easy to make and a popular demand by my family, I make it all the time. Hey!! Even my no-impress mother-in-law asked for the recipe!!! Enjoy!"


40 m servings 483 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 532 mg
  • 21%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Flatten one tube of crescent roll dough, and press into the bottom of a 9x13 inch pan. In a medium bowl, mix together the cream cheese with 1 cup sugar and vanilla until smooth. Spread the cream cheese mixture over the dough in the pan. Unroll the remaining crescent roll dough, and place over the top of the cream cheese layer. Spread melted butter over the top, and sprinkle the top with a mixture of 1/2 cup sugar and cinnamon.
  3. Bake for 30 minutes in the preheated oven, or until top is lightly toasted. Cool, and refrigerate before serving.
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  1. 148 Ratings


This is wonderful and so easy to make. The last time I made it, we added blackberry pie filling between the cream cheese filling and the top crescent roll layer. It was to die for. I think next ...

VERY good! I brought this to a social gathering and not one person there didn't want the recipe! There was about 15 people there. I am very impressed with how easy this is and how AWESOME it ...

Next time I would add a layer of pie filling over the cream cheese layer. Then gently roll out the top layer of crescent dough with a rolling pin until smooth...lay over top of the pie filling ...

I've already reviewed this, but I came back to print it out and wanted to add that I used Splenda instead of sugar and Smart Balance instead of butter and I still got the best results possible.

I was pretty skeptical of this recipe, but decided I had to try it based on all the positive reviews. Yes, like everyone else says, it is much more like a cheese danish than a true cheesecake. ...

I don't know, maybe after reading all of the rave-reviews, I was expecting something more... No one disliked it, but no one was "raving" either, and I thought it tasted more like a sweet, breakf...

Great recipe- easy!! It was the only food item that was gone at the end of my friend's party. I think that if I use a glass baking dish the next time, I will lower the temperature- the top was a...

I baked this tonight and planned to serve it tomorrow evening. My husband returned home from a meeting and insisted on having a piece shortly after it came out of the oven. Even warm, this has...

I used the basic recipes without cinnamon though. I precooked the bottom crust for about 10 minutes to get it partially baked as some reveiwers found the bottom not cooked through. I then whi...