This is such an easy, delicious recipe. It’s like eating a cheesecake filled churro.
3 (8 oz.) packages cream cheese, softened
1 1/2 cups white sugar
1 1/2 tsp. vanilla
2 (8 oz.) cans crescent roll dough
1/2 cup melted butter
1/2 cup white sugar
1 tsp. ground cinnamon
1/4 cup sliced almonds, optional
Preheat the oven to 350. Beat the cream cheese with 1 1/2 cups of sugar, add the vanilla extract and continue beating until smooth. Unroll the cans of crescent roll dough and press on the bottom of a greased 9x13 pan. Evenly spread the cream cheese mixture into the dish, then cover with the remaining piece of crescent roll dough. Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup sugar and cinnamon together and sprinkle evenly over the top of the cheesecake along with the almonds. Bake until it turns a golden brown, about 45 minutes. Cool completely in pan before cutting.