3. Make the Cheesecake Filling

In a bowl, beat the cream cheese, sugar, egg, vanilla, and almond extract (if using) until completely smooth.
Spread the cheesecake mixture evenly over the crescent layer.

4. Add the Top Layer

Unroll a second can of crescent roll dough and place it over the filling.
Press the seams gently to seal.

5. Bake

Bake for 25–30 minutes, until golden brown on top and the filling is set.
Let cool for at least 10–15 minutes before glazing.

6. Make the Glaze

Whisk together powdered sugar, milk, and vanilla until smooth.
Adjust thickness by adding more milk (thinner) or sugar (thicker).

7. Glaze and Serve

Drizzle glaze over the slightly warm casserole.
Top with berries, nuts, or coconut if desired.
Slice into squares and serve warm or at room temperature.

Tips for Success

- Use full-fat cream cheese for best texture and richness
- Let the casserole cool slightly before glazing so it doesn’t melt off

Want a crispier top? Brush with melted butter and a sprinkle of sugar before baking

Make It Your Own

- Add a layer of fruit jam under the cheesecake layer
- Sprinkle cinnamon sugar over the top for a churro-style twist

Swap almond extract for lemon zest for a citrusy kick

Serving Suggestions

- Serve with hot coffee, chai, or a scoop of vanilla ice cream
- Cut into small squares and serve as a dessert bar at parties

- - Brunch

Perfect for:

Storage & Reheating

- Refrigerate: Store in an airtight container for up to 4 days
- Reheat: Microwave individual slices for 15–20 seconds
Freeze: Wrap slices tightly and freeze up to 1 month. Thaw in fridge overnight