Pumpkin Spice Churro Cheesecake

1. In a bowl, mix together cream cheese, sour cream, eggs, vanilla, sweetened condensed milk, ⅓ cup sugar, pumpkin purée, and a pinch of cinnamon + pumpkin pie spice until smooth.
2. In a separate bowl, combine ½ cup sugar with ½ tbsp pumpkin pie spice.
3. Grease a 13x9 baking dish and sprinkle half the sugar mix on the bottom.
4. Lay one crescent roll sheet over the sugar.
5. Pour in the cheesecake filling and spread evenly.
6. Add the second crescent sheet on top, then sprinkle with the rest of the sugar mix.
7. Bake at 350°F for 40–45 minutes.
8. Chill in the fridge 3–4 hours before slicing.
9. Top with pecans, whipped topping, and a drizzle of condensed milk (optional but highly recommended).