Ingredients
Scale
- 2 (8 oz) cans refrigerated crescent roll dough (you can substitute with puff pastry for a flakier texture)
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional, but adds a lovely warmth)
- 1/2 cup sour cream (can substitute with Greek yogurt for a tangier twist)
- 1 cup fresh berries (blueberries, raspberries, or strawberries), optional for a fruity surprise
- 2 tablespoons unsalted butter, melted (for brushing)
- 1/4 cup powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. I always imagine the comforting warmth of an oven in a Devon cottage when I do this step—it’s where the magic begins.
- Unroll the crescent roll dough and gently press the seams together to form one large sheet. Press this dough flat into the bottom of your prepared baking dish, ensuring it’s evenly spread to create a sturdy base.
- In a medium bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. This step reminds me of those early mornings when I’d watch my mum whisk ingredients until they were just right—patience and care make all the difference.
- Add the egg, vanilla extract, ground cinnamon (if using), and sour cream to the cream cheese mixture. Beat again until everything is fully combined and silky smooth.
- Pour the cheesecake filling evenly over the crescent roll dough in the baking dish, spreading it gently with a spatula.
- If you’re using fresh berries, sprinkle them evenly over the cheesecake filling. This little burst of fresh fruit always makes the casserole feel like a sunshine-filled morning in the countryside.
- Unroll the second can of crescent dough and tear it into strips or small pieces. Layer these pieces over the filling, covering it as best as you can. Don’t worry about perfection—this rustic approach is part of the charm.
- Brush the melted butter evenly over the top of the casserole. This step gives the crescent dough that irresistible golden sheen and buttery finish that had me hooked since childhood.
- Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the filling is set but still creamy. You’ll know it’s done when the edges start to bubble slightly and the whole kitchen smells like a little corner of Devon.
- Allow the casserole to cool for at least 10 minutes before serving. If you like, dust with powdered sugar for that extra touch of sweetness and a sprinkle of nostalgia.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
