Instructions

• Preheat the oven to 350°F (175°C). Place a 9×13-inch baking pan on your work surface.
• In a small bowl, combine 1 cup of the 1 3/4 cups sugar with the 2 tablespoons ground cinnamon and 1/2 teaspoon ground nutmeg. Stir until evenly mixed. Scoop out 1/4 cup of this cinnamon–sugar mixture and sprinkle it evenly across the bottom of the 9×13 pan. Reserve the remaining cinnamon–sugar mixture for the top.
• Open one of the refrigerated crescent roll cans and unroll the dough into a single sheet. Press any seams together so the sheet is continuous. Lay this sheet over the sprinkled sugar in the pan, pressing gently so it covers the bottom.
• In a large bowl, beat the cream cheese (both packages) until smooth and free of lumps. Add the remaining 3/4 cup sugar, 1 large egg, and 1 teaspoon maple syrup. Beat until the filling is smooth and fully combined.
• Spread the cream cheese filling evenly over the crescent roll sheet in the pan, leaving the edges clear enough to seal with the top dough.
• Open the second crescent roll can, unroll into a single sheet, and place it over the cream cheese filling. Press seams together or pinch the edges to seal the top and bottom layers.
• Evenly sprinkle the reserved cinnamon–sugar mixture (the remainder from step 2) over the top of the assembled dough.
• Bake in the preheated oven for 30 minutes, until the top is golden and the filling is set. Remove from oven and let cool at least 10–15 minutes before slicing. Serve warm or chill and serve cold, as you prefer.