Is there anything a crescent roll can’t do? I mean, they’re great rolled up and baked straight out of the can, but they’re like the chameleon of the storebought dough world. They can hold savory ham and cheese or they can make a most delicious taco app but here they stand in for cheesecake crust in an almost-too-easy dessert that will take you just a handful of ingredients and a few minutes of your time.

This is more cheesecake than crescent roll, but it’s not all that cake-like either. What it is, is delicious. And easy to make. You simply start with two cans of crescent rolls, one of which you roll out and arrange in the bottom of a baking dish.

Then you top that with a quick filling – it’s just a mixture of cream cheese, sugar, salt, and vanilla – and top that with the second can of crescent rolls. (Unrolled, of course.)

Plenty of melted butter and cinnamon sugar complete the picture and those perforations in the dough make it very easy to portion out and slice up and serve. The only thing is… it’s a little hard to stop at just one portion with these!