Elephant Ear Cheesecake

• 2 packages (8 Oz. Size) Crescent Rolls
• 16 ounces, weight Cream Cheese, Softened
• 1 cup Sugar
• 1/2 teaspoons Almond Extract
• 1/2 teaspoons Vanilla
• 2 Tablespoons Cinnamon
• 2 Tablespoons Sugar

1. Preheat oven to 350 degrees (F).
2. Place one tube of the crescent rolls in the bottom of a (9X13) cake pan. Seal the seams, but do not work the dough up the sides.
3. Whip together the cream cheese, 1 cup of sugar, almond extract, and vanilla extract. Spread over the crescent dough in the pan. Place the other tube of crescent rolls on top of the cream cheese mixture.
4. Mix the 2 tablespoons of sugar with the 2 tablespoons of cinnamon and sprinkle on the top. Bake for 25 minutes.
5. Allow to cool for at least 20 minutes, then cut into squares. Refrigerate any pieces that are left and reheat in the microwave before serving.

crescent rolls, weight cream cheese, sugar, almond extract, vanilla, cinnamon, sugar

Taken from tastykitchen.com/recipes/desserts/elephant-ear-cheesecake/ (may not work)