No-Fuss Cinnamon Cheesecake Recipe -
No-Fuss Cinnamon Cheesecake Recipe
  • READY IN 40 mins

No-Fuss Cinnamon Cheesecake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  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 More Reviews

Most Helpful Positive Review
Feb 12, 2006

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

Most Helpful Critical Review
Sep 15, 2009

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, breakfast danish than a dessert cheesecake. Also, it didn't end up with much visual appeal either, which might not matter to some, but I like my food pretty. I followed the directions exactly, served after chilling in the fridge. It tastes good, but a little blah... I do like the idea of adding a pie filling. If I try again, I'll add a layer of pie filling, reduce the sugar, cut the butter in half, and serve with coffee for breakfast.


148 Ratings

Oct 21, 2003

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!

Oct 14, 2008

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.

Jan 23, 2005

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.

Apr 28, 2006

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. No matter what you call it though, it was really delicious and super easy! I definitely would use reduced fat crescent rolls and reduced fat cream cheese for this next time- I don't think you'd ever notice a difference in flavor with all the butter, sugar and cinnamon in this. I also would use less butter on the top. I only used about 1/3 cup and I thought that was a even more than necessary. For presentation, I topped mine with chopped pecans for the last 10 minutes of baking time. It looked nice, but would have tasted great without them too. Thanks for a recipe that's definitely a keeper!

Jul 04, 2005

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 little too brown, but it was still delicious!

Oct 21, 2003

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 a really rich creamy flavor. I am sure that it will be even better when cooled and chilled properly. Easy, but yummy. ***UPDATE***Yummy when chilled, also. Keeps well when covered in the fridge...not that there are many leftovers!


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  • Calories
  • 483 kcal
  • 24%
  • Carbohydrates
  • 44.9 g
  • 14%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 30.7 g
  • 47%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 532 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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