Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch
baking dish with cooking spray.
Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl
until smooth; set aside.
Unroll the cans of crescent roll dough, and use a rolling pin to shape each
sheet into 9x13 inch rectangles. Press one sheet into the bottom of a 9x13
inch baking dish. Evenly spread the cream cheese mixture into the baking
dish, then cover with the remaining piece of crescent dough, and brush with
melted butter. Stir together 1/2 cup of sugar with the cinnamon in a small
bowl,and sprinkle evenly over the top of the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and turned
golden brown, about 30 minutes. Allow to cool 10 minutes before serving.
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