2 (8-ounce) cans refrigerated crescent roll dough
2 (8-ounce) packages cream cheese
1 1/4 cups white sugar, divided
1 teaspoon vanilla extract
1/2 cup margarine, melted
1 teaspoon ground cinnamon
Preheat the oven to 350 degrees F. Grease a 9×13-inch pan.
Press 1 can of the crescent roll dough into the bottom of the prepared pan.
In a medium bowl, beat the cream cheese, 1 cup white sugar, and the vanilla until smooth and creamy.
Spread the cream cheese mixture over the dough in the bottom of the pan.
Unroll the second can of crescent roll dough and lay it on top of the cream cheese mixture without pressing down.
Pour or brush the melted margarine on top of the top layer of crescent dough.
Combine the remaining 1/4 cup white sugar and the ground cinnamon.
Sprinkle the cinnamon sugar over the melted margarine.
Bake until the top is crisp and golden, about 25-30 minutes.
Let cool for about 5 minutes before serving.