Preparation

• In a small bowl, mix the cinnamon and sugar until well combined. Set aside.
• Preheat your oven to 350°F (175°C) and position the rack in the middle. Grease a 9×13-inch baking pan and sprinkle 1–2 tablespoons of the cinnamon sugar mixture evenly on the bottom.
• Open one tube of crescent roll dough, unroll it carefully, and press the seams together to form a single rectangular sheet. Place this sheet into the prepared pan, ensuring it covers the bottom completely.
• In a mixing bowl, beat softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Pour this mixture over the base layer in the pan, spreading it evenly.
• Open the second tube of crescent roll dough, repeat the process of sealing seams, and gently place it over the cheesecake filling to form a top layer. Pour melted butter over this layer and spread it evenly using a spoon or pastry brush.
• Sprinkle the remaining cinnamon sugar generously over the buttered top layer.
• Bake in the preheated oven for 26–30 minutes or until the crescent dough is puffed and golden brown. Remove from oven and cool on a wire rack.
• Once cooled to room temperature, refrigerate for at least 3 hours to allow the layers to set. Slice into bars before serving.