Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.

Unroll one package (8 oz) of crescent roll dough onto a clean surface. Press the seams together gently to form a single, even layer.

Place the dough flat in the greased baking dish, ensuring it fully covers the bottom. Trim any excess dough, if necessary.

In a small bowl, mix ¼ cup of granulated sugar with 1 tsp of ground cinnamon.

Sprinkle half of the cinnamon-sugar mixture evenly over the dough.

In a large mixing bowl, combine two 8 oz packages of softened cream cheese with ½ cup of granulated sugar.

Beat the mixture with an electric mixer on medium speed for 2-3 minutes until smooth and fluffy.

Add 1 tsp of vanilla extract and a pinch of salt, then mix until everything is fully combined.

Pour the cheesecake filling evenly over the prepared crust, smoothing it out with a spatula for an even layer.

Unroll a second package (8 oz) of crescent roll dough and carefully place it over the filling, pressing the edges gently to seal the top layer.

Sprinkle the remaining cinnamon-sugar mixture generously over the top.

Lightly press the topping into the dough to ensure it sticks well during baking.

Place the baking dish on the center rack for even heat distribution.

Bake for 30-35 minutes, or until the top is golden brown and the edges are slightly puffed. Keep an eye on the cheesecake in the last 5 minutes to avoid over-browning.

Remove the cheesecake from the oven and allow it to cool at room temperature for at least 30 minutes.

After the cheesecake has cooled, transfer it to the refrigerator and let it chill for at least 2 hours so it can firm up properly.

Once it’s fully set, slice it into squares or rectangles using a sharp knife, and for the best presentation, be sure to clean the knife between cuts to maintain neat edges.

Serve as is, or drizzle caramel sauce over the top or add a dollop of whipped cream to each slice.