Preheat oven to 350 degrees and line a 9x9 baking pan with parchment paper, set aside.

In the bowl of an electric mixer add cream cheese, pumpkin puree, brown sugar, egg, flour, 1 teaspoon pumpkin pie spice, and vanilla bean paste.

Mix for a few minutes until thoroughly combined.

In a small container mix granulated sugar and remaining pumpkin pie spice, set aside.

Open crescent rolls and put half the container (4 crescent rolls) into the bottom of the pan. Pressing together the seams to create a dough bottom.

Sprinkle the top of the dough with about half of the pumpkin pie spice sugar mixture.

Pour the cheesecake mixture overtop the crescent roll bottom.

Take the remaining crescent rolls and make another crescent square, as you did for the bottom mixture. Making sure to press the seams together.

Put your crescent dough square on the top of the cheesecake mixture and sprinkle the top with the remaining pumpkin pie spice sugar mixture.

Bake for 30-35 minutes or until the top is golden and the cheesecake mixture is set up.

Let cool for at least an hour to set up.