Some good cheesecake crescent roll recipes include Cream Cheese Squares, Sopapilla Cheesecake Bars and No-Fuss cinnamon Cheesecake. These recipes require refrigerated crescent dinner roll dough and cream cheese.
To make Cream Cheese Squares, roll out 1 can of refrigerated crescent roll dough in a baking pan. Cream together two 8-ounce packages of cream cheese, 1 cup of white sugar and 1 teaspoon of vanilla, and pour the filling over the bottom layer of crescent rolls. Top the cream cheese layer with another can of crescent roll dough, and drizzle 1/2 cup of melted butter on top. Sprinkle a mixture of 1/4 cup of white sugar and teaspoon of ground cinnamon over the butter, and bake the bars at 350 degrees Fahrenheit for 25 to 30 minutes.
Another good recipe is Easy Sopapilla Pumpkin Cheesecake Bars that starts out with a bottom layer of crescent roll dough in a baking pan. In a bowl, cream together two 8-ounce packages of softened cream cheese and 5/8 cup of sugar, and then stir in 2 cups of canned pumpkin and the spices and flavorings: 2 teaspoons of vanilla extract, 2 teaspoon of ground cinnamon, 1/4 teaspoon of ground allspice, 1/2 teaspoon of nutmeg and 1/2 teaspoon of ginger. Spoon the filling into the baking pan, and top it with another can of crescent roll dough. Sprinkle 6 tablespoons of melted butter, 1/2 cup of sugar and 1 teaspoon of cinnamon on top, and bake the bars at 350 degrees Fahrenheit for 30 minutes.