No-Fuss Cinnamon Cheesecake

No-Fuss Cinnamon Cheesecake

124 Reviews 14 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  MELLISAR

“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!”

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Adjust Servings

Original recipe yields 1 - 9x13 inch pan



  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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Reviews (124)

Rate This Recipe


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 time we will try other flavors of pie filling



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 tastes! One of the people exclaiming about the recipe, said it tasted much like a cinnamon roll but not as sweet because of the cream cheese! I will DEFINITELY use this recipe again!



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 and trim to fit. I brushed on less than half the melted butter called for and next time would sprinkle a generous layer of granulated sugar with a dusting of cinnamon...otherwise the top is very brown and it's difficult to judge the colour of the pastry at the end of the cooking time. A big party hit...I would serve it warm, at room temp or chilled.

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Amount Per Serving (12 total)

  • Calories
  • 483 cal
  • 24%
  • Fat
  • 30.7 g
  • 47%
  • Carbs
  • 44.9 g
  • 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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Sopapilla Cheesecake Pie


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Buttery Cinnamon Cake