Ingredients
Equipment
Method
Preparation Steps
- In a small bowl, mix together granulated sugar and cinnamon. Let it sit for about 5 minutes.
- Unroll the refrigerated crescent roll dough onto a greased baking dish and press seams tightly together.
- In a mixing bowl, combine softened cream cheese, granulated sugar, brown sugar, eggs, vanilla extract, and cinnamon. Blend until smooth.
- Spread cheesecake filling evenly over the dough base.
- Preheat oven to 350°F and bake for 25-30 minutes.
- Allow cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 4 hours.
Nutrition
Notes
Optional: Sprinkle extra cinnamon-sugar topping before serving for added crunch. Store leftovers in an airtight container in the fridge for up to 4 days.
