No Fuss Cinnamon Cheesecake
2 cans (10 oz. ea.) refrigerated crescent rolls
2 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
1 tablespoon vanilla extract
1/2 cup butter, melted
1/2 cup sugar
1 tablespoon ground cinnamon
Preheat the oven to 350ºF.
Flatten one tube of crescent roll dough, and press into the bottom of a 9x13 inch pan. In a medium bowl, mix together the cream cheese with 1 cup sugar and vanilla until smooth. Spread the cream cheese mixture over the dough in the pan.
Unroll the remaining crescent roll dough, and place over the top of the cream cheese layer. Spread melted butter over the top, and sprinkle the top with a mixture of 1/2 cup sugar and cinnamon.
Bake for 30 minutes in the preheated oven, or until top is lightly toasted. Cool, and refrigerate before serving.