Ingredients

The following ingredients have 5 Servings
  • 16 ounces refrigerated crescent rolls (454 grams, divided (2 packages))
  • 16 ounces cream cheese (454 grams, room temperature (2 bricks))
  • 1½ cup granulated sugar (300 grams, divided)
  • 1 large egg (50 grams, room temperature)
  • 2 teaspoons pure vanilla extract (8 grams)
  • ⅛ teaspoon kosher salt
  • 1 teaspoon ground cinnamon (3 grams)
  • 12 tablespoons unsalted butter (170 grams, melted (1½ sticks))

Instruction

  • Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray.
  • Press one of the crescent roll dough layers into the bottom of the pan. Pinch the seams together and bake for 6-8 minutes, or until light golden brown.
  • Let it cool for 5-6 minutes. Then poke holes in the layer with a fork and set aside.
  • Using a hand mixer, whip the cream cheese, 1 cup of sugar, egg, vanilla extract, and salt together until smooth.
  • Pour and spread the filling over the crust evenly.
  • Lay the other crescent roll layer on a countertop and pinch the seams together. Set aside. Then lay it over the cream cheese filling.
  • Whisk the remaining sugar and cinnamon together.
  • Drizzle and spread the butter on the top of the dough and sprinkle the cinnamon sugar on top of the melted butter.
  • Bake for 20-25 more minutes, or until the crust has turned a light golden color.
  • Let the cheesecake rest for 10 minutes before slicing into 12 pieces and serving.