Pumpkin Cheesecake

This is a great variation of the Sopapilla Cheesecake done in an earlier post. This one is just in time for the holidays!

2 cans crescent rolls (8 count each)
1 (8 oz) cream cheese, softened
1 can pumpkin
1/2 cup sugar
1/2 cup brown sugar
1 tsp. vanilla
Cinnamon
Pecans, finely chopped or ground, amount varies by personal preference

Lay crescent rolls out in your hospitality set, 6 on each long side, 2 on each end, with the fat part of the triangle in the center of the dish and the points hanging over the edges.

Mix cream cheese, pumpkin, both sugars and vanilla. Spread out in the center of the dish on top of the crescent rolls. Sprinkle cinnamon over mixture. Sprinkle desired amount of pecans over the top of this.

Flip pointed ends of the crescent rolls up and over the top. When you are finished, this should look like a braid. Bake in a preheated 350 degree oven for 25 - 30 minutes! Enjoy!

**if you'd like, you can brush the top with butter before baking, but it is definitely NOT necessary. This is great served with whipped topping!