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Preheat the oven to 325°F. Make the cinnamon sugar. In a small bowl, whisk together the granulated sugar and the ground cinnamon until well combined. Set aside.

Make the cheesecake filling. In the bowl of a standing mixer fitted with the paddle attachment or in a large bowl, beat the cream cheese until smooth.

Add the sweetened condensed milk and mix until combined.

Add the eggs and beat until combined.

Add the sour cream, vanilla extract and maple syrup. Mix until combined.

Brush the bottom and the sides of a 9×13-inch baking pan with melted butter.

Sprinkle the cinnamon sugar on the bottom of the pan until evenly coated.

Unroll one can of the dough onto a lightly floured work surface. If using the crescent dough dinner rolls, pinch the perforated lines to close them. Use a rolling pin to flatten and roll out the dough to a 9×13-inch rectangle.

Place the rolled-out dough into the baking pan. Pour the cheesecake mixture into the pan until and use a spatula to spread it evenly.

Unroll the second can of the dough. If using the crescent dough dinner rolls, pinch the perforated lines to close them. Use a rolling pin to flatten and roll out the dough to a 9×13-inch rectangle. Gently place the rolled-out dough on top of the cheesecake batter. Lightly brush the top of the dough with the melted butter.

Sprinkle the top evenly with the cinnamon sugar. Bake for 30-35 minutes until the top is golden brown.

Let the cheesecake cool completely before wrapping it with plastic wrap. Refrigerate the cheesecake for at least 3 hours before slicing and serving. Enjoy!

Nutrition Per Serving

493

29.3 g

11.2 g

47.5 g