Ingredients:

  • 2 cans (8 oz each) crescent roll dough (450 g total)
  • ½ cup (1 stick or 115 g) unsalted butter, melted
  • 16 oz (450 g) cream cheese, softened
  • 1 cup (200 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ cup (100 g) granulated sugar for topping
  • 2 teaspoons ground cinnamon for topping

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Unroll one can of crescent roll dough and place it on the bottom of the greased baking dish, pinching seams to seal.
  3. In a mixing bowl, blend cream cheese, 1 cup sugar, vanilla, and cinnamon until smooth.
  4. Spread the cream cheese mixture evenly over the crescent roll layer in the baking dish.
  5. Unroll the second can of crescent roll dough and place it on top of the filling, sealing seams.
  6. Brush the top layer with melted butter and sprinkle with ½ cup sugar and 2 teaspoons cinnamon.
  7. Bake in the preheated oven for 30-35 minutes, or until golden brown.
  8. Allow cheesecake to cool for about 30 minutes, then chill in the refrigerator before slicing and serving.