Preheat your oven to 350°F (175°C). Gather all your ingredients and equipment.

Mix together ½ cup of granulated sugar and 1 tablespoon of ground cinnamon.

Unroll both cans of crescent dough, stretching each piece larger than the dimensions of your baking dish.

Butter the bottom of the greased baking dish and sprinkle half of your cinnamon-sugar mixture over it.

Place one layer of crescent dough in the baking dish and bake for 5-6 minutes until just set.

Whisk together softened cream cheese until creamy, then add condensed milk, egg, and vanilla.

Pour the cheesecake filling evenly over the par-baked crescent dough.

Add the second layer of crescent dough over the cheesecake filling and brush the top with butter, sprinkling on the remaining cinnamon sugar.

Bake for 30-35 minutes until the top is golden brown and filling is set.

Cool completely at room temperature, then refrigerate for at least 4 hours.

Slice the chilled dessert into bars and serve with honey or fresh fruit.