Ingredients:

  • 16 oz (450g) refrigerated crescent roll sheets (2 cans)
  • 16 oz (450g) full fat cream cheese, softened
  • 1/2 cup (100g) granulated sugar for filling
  • 1/4 cup (60g) sour cream
  • 1 large egg, room temperature
  • 1 teaspoon (5ml) vanilla extract
  • 2 tablespoons (28g) unsalted butter, melted
  • 1/2 cup (100g) granulated sugar for coating
  • 2 tablespoons (15g) ground cinnamon

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease your 9x13 pan.
  2. Unroll one can of crescent sheets and press it into the bottom of the pan. Stretch it gently to cover the corners.
  3. In a medium bowl, beat 16 oz of softened cream cheese and 1/2 cup sugar until silky and free of lumps.
  4. Add the 1 large egg, 1 tsp vanilla, and 1/4 cup sour cream. Mix on low until just combined. Note: Overbeating at this stage adds too much air, which causes the cheesecake to puff and then crack.
  5. Pour the mixture over the bottom dough and spread it evenly with your spatula.
  6. Carefully unroll the second can of crescent dough and lay it over the filling. It’s like putting a blanket on a bed — try not to pull or tear it.
  7. Brush 2 tbsp of melted butter over the top. Mix 1/2 cup sugar with 2 tbsp cinnamon and sprinkle it generously until the dough is completely obscured.
  8. Slide the pan into the oven for 30 minutes until the top is golden and the center has a slight wobble.