Crescent Cheesecake (Print Version)

# Ingredients:

01 - Refrigerated crescent roll dough (2 cans).
02 - Cream cheese, softened (2 8-ounce blocks).
03 - Granulated sugar (1 cup).
04 - Vanilla extract (1 teaspoon).
05 - Butter, melted (1/4 cup).
06 - Ground cinnamon (1 tablespoon).
07 - Granulated sugar for topping (2 tablespoons).

# Instructions:

01 - Preheat oven to 350°F. Grease 9x13-inch baking dish.
02 - Spread one can of crescent dough in dish bottom, pressing seams together.
03 - Beat cream cheese, 1 cup sugar, and vanilla until smooth.
04 - Spread cream cheese mixture evenly over dough layer.
05 - Place second can of crescent dough on top, pressing seams.
06 - Brush with melted butter, sprinkle with cinnamon-sugar mixture. Bake 30 minutes until golden.
07 - Cool for 20 minutes before slicing and serving.

# Notes:

01 - Can be made up to 24 hours ahead.
02 - Store leftovers in refrigerator up to 5 days.

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