9x13 inch baking pan
Electric mixer (hand or stand)
Mixing bowls
Measuring cups and spoons
Spatula
Pastry brush (for butter)
For the Base and Top Layer:
- 2 cans (8 oz each) refrigerated crescent roll dough
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
For the Cheesecake Filling:
- 2 packages (8 oz each) cream cheese, softened to room temperature
- 1 cup granulated sugar
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
Preparation
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan.
In a small bowl, mix ½ cup sugar with 2 teaspoons cinnamon. Set aside.
Creating the Base Layer
Unroll one can of crescent dough and press it into the bottom of your prepared pan. Seal any perforations to create a solid base.
Brush the dough lightly with melted butter and sprinkle with a thin layer of the cinnamon-sugar mixture.
Making the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth and creamy (about 2 minutes).
In a large bowl, beat the softened cream cheese until smooth and creamy (about 2 minutes).
Mix in the vanilla extract and salt until the filling is completely smooth and free of lumps.
Spread the cream cheese mixture evenly over the bottom layer of dough.
Adding the Top Layer
Carefully unroll the second can of crescent dough and place it over the cream cheese layer.
Brush the top generously with remaining melted butter.
Sprinkle the remaining cinnamon-sugar mixture evenly over the top.
Baking and Cooling
Bake for 30-35 minutes, or until the top is golden brown and slightly puffy.
Allow to cool completely at room temperature (about 30 minutes).
Refrigerate for at least 1 hour before serving.
- Bring all refrigerated ingredients to room temperature before starting. This ensures a smooth, lump-free cheesecake filling.
- Press the crescent dough seams together well to prevent filling from leaking through.
- Don't overbake - the top should be golden brown but not dark brown.
- For clean cuts, refrigerate the cheesecake completely and use a sharp knife dipped in hot water between cuts.
Serving: 1square | Calories: 385kcal | Carbohydrates: 38g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 55mg | Sodium: 450mg | Fiber: 1g | Sugar: 22g | Calcium: 80mg | Iron: 1mg