A simple dessert casserole combining flaky crescent roll dough with creamy cheesecake filling and a buttery cinnamon-sugar topping.

Refrigerated crescent roll dough (2 cans).

Cream cheese, softened (2 8-ounce blocks).

Granulated sugar (1 cup).

Vanilla extract (1 teaspoon).

Butter, melted (1/4 cup).

Ground cinnamon (1 tablespoon).

Granulated sugar for topping (2 tablespoons).

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Preheat oven to 350°F. Grease 9×13-inch baking dish.

Spread one can of crescent dough in dish bottom, pressing seams together.

Beat cream cheese, 1 cup sugar, and vanilla until smooth.

Spread cream cheese mixture evenly over dough layer.

Place second can of crescent dough on top, pressing seams.

Brush with melted butter, sprinkle with cinnamon-sugar mixture. Bake 30 minutes until golden.

Cool for 20 minutes before slicing and serving.