2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
2-3 oz. pecans, chopped
1 c. + 1/2 c. sugar (or less)
1 egg, separated
1 tsp. vanilla
1 tsp. cinnamon

CRUST: Unroll 1 package crescent rolls, press into bottom of 13"x9"x2" pan. Cream together two packages of cream cheese, vanilla, sugar and egg yolk. Spread over layer of crust. Then unroll second can of crescent rolls and place over filling. Beat egg white until frothy and spread over top crust. Mix and sprinkle 1/2 cup (or less) sugar, cinnamon and nuts on top. Bake at 350 degrees for 30 minutes. Cool and cut.