This is one of the easiest and tastiest cheesecake you will ever make. This is a pumpkin recipe that I love and I am not a big pumpkin fan.
2 cans of crescent rolls, if can find the crescent sheets, get those
3 8-ounce blocks of cream cheese, room temperature
1 1/2 cups sugar
1 can puréed pumpkin, not pie filling
2 teaspoons vanilla
2 teaspoons cinnamon
2 teaspoons pumpkin pie spice
Preheat oven to 350 degrees. Spray a 13 x 9 pan with nonstick spray. Place one can of crescent rolls in the bottom of the pan. Spread out the crescent rolls to the edges and ends of the inside of the pan. Set aside.
Make sure you press the seams together.
Whip up cream cheese. Add sugar and combine. Blend in pumpkin, vanilla, cinnamon and pumpkin spice. Scrape down the sides of your bowl and make sure everything is combined. Taste the filling to see if you want to add more cinnamon or pumpkin spice. Two teaspoons of each was plenty for me. Carefully pour filling over the crescent rolls. Spread out evening.
Spray nonstick spray on wax paper and place second can of crescent rolls on it. Place another sheet of wax paper that has been sprayed on top of the crescent dough. Roll with a rolling pin or use your hands to make this crescent dough the size of 9 x 13. Lay it on top of the pumpkin filling.
1 stick of butter, melted
1 teaspoon of cinnamon
3/4 cups of sugar
Mix together and brush on top of the top layer of crescent rolls. Bake for 40-50 minutes, do not over bake. Cool a little bit and refrigerate.
Top with whip cream if desired. This recipe can easily be cut in half by using one can of crescent rolls and making in an 8 x 8 pan. Of course you will need to cut the other ingredients in half too. Enjoy!