Ingredients

For the Casserole

• 2 cans refrigerated crescent rolls
• 450 grams cream cheese, softened
• 150 grams granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon juice (optional, for a hint of tang)
• 100 grams unsalted butter, melted
• 75 grams light brown sugar
• 1 teaspoon ground cinnamon

For the Topping

• Icing sugar for dusting
• Fresh berries or fruit compote for serving

Procedure

1. Preheat your oven to 180°C (350°F). Grease a 9×13-inch baking dish.
2. Unroll one can of crescent rolls and press the dough into the bottom of the prepared baking dish, sealing any perforations to create a solid layer of dough.
3. In a large bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and lemon juice (if using) until smooth and creamy.
4. Spread the cheesecake mixture evenly over the layer of crescent roll dough in the baking dish.
5. Unroll the second can of crescent rolls and gently place it over the cheesecake filling, again sealing any perforations.
6. Pour the melted butter evenly over the top layer of crescent roll dough.
7. In a small bowl, mix together the light brown sugar and ground cinnamon. Sprinkle this mixture evenly over the melted butter.
8. Bake in the preheated oven for 25-30 minutes, or until the crescent rolls are golden brown and the sugar-cinnamon topping is bubbly.
9. Allow the casserole to cool slightly before cutting it into squares.
10. Dust with icing sugar and serve with fresh berries or fruit compote, if desired.

Cooks Notes

• For an extra indulgent version, drizzle the top with a simple glaze made from icing sugar and milk.
• Store leftovers in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.