Step 1

Preheat the oven to 350 degrees Fahrenheit.

Step 2

Unroll 1 can of crescent roll dough and fit it onto the bottom of an ungreased 9x13-inch glass baking dish. Cover any perforations by pinching the dough with your fingertips.

Step 3

In a medium bowl, beat cream cheese with 1 cup of sugar on medium speed until smooth and fluffy. Add the vanilla and beat until combined. Spread the mixture evenly over the crescent roll dough.

Step 4

Unroll the 2nd can of crescent roll dough and gently place it on top of the cream cheese layer. Pinch the perforations together to seal. Pour melted butter on top of the dough and spread evenly.

Step 5

Whisk the remaining 1/2 cup of sugar and cinnamon in a separate bowl. Sprinkle the mixture evenly over the butter.

Step 6

Bake for 30 to 35 minutes or until the dish appears set when jiggled.

Step 7

Let it cool for 30 minutes, then refrigerate it for at least 3 hours to set.

Step 8

Slice the cheesecake into 12 equal squares. Serve and enjoy.