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Cinnamon Cheesecake Wreath with Crescent Roll Crust

This dessert features a creamy cheesecake filling wrapped inside flaky crescent roll dough, shaped into a festive wreath. The dish is baked until golden and crispy on the outside, with a soft, melt-in-your-mouth center infused with cinnamon and vanilla aroma.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can crescent roll dough refrigerated, 8-count can
  • 8 oz cream cheese softened
  • 1/2 cup granulated sugar for cheesecake filling
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon for filling and topping
  • 1/4 cup granulated sugar for cinnamon-sugar mixture
  • 1 tablespoon ground cinnamon for cinnamon-sugar mixture

Equipment

  • Round baking sheet
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Food processor or blender
  • Kitchen scissors or sharp knife

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a round baking sheet or line it with parchment paper.
  2. Unroll the crescent roll dough and press the perforations together to form a solid sheet; set aside.
  3. In a mixing bowl, beat softened cream cheese, sugar, and vanilla until smooth and creamy, about 2 minutes. The mixture should be fluffy and well combined.
  4. Spread the cream cheese mixture evenly over the crescent dough, leaving about 1 inch border around the edges.
  5. Carefully lift the long edges of the dough and fold them over the cream cheese layer, sealing the edges to contain the filling.
  6. Mix together granulated sugar and ground cinnamon to make the cinnamon-sugar topping.
  7. Sprinkle about two-thirds of the cinnamon-sugar evenly over the top of the rolled-up dough, pressing lightly so it sticks.
  8. Use kitchen scissors or a sharp knife to cut the dough spiral into 8 equal slices, keeping the layer with filling intact.
  9. Arrange the slices upright in a circle on the prepared baking sheet, slightly overlapping to form a wreath shape. The cut sides should face inward, with the filling visible.
  10. Sprinkle the remaining cinnamon-sugar mixture over the top of the wreath for extra flavor and a sparkling finish.
  11. Bake for 20-25 minutes, or until the bread is golden brown and the filling is bubbly around the edges.
  12. Remove from the oven and let cool slightly for about 5 minutes before serving. It should be warm, fragrant, and crispy on the outside with a gooey, sweet center.

Notes

Serve warm for the best gooey texture. If desired, drizzle with icing or dust with extra cinnamon before presenting.